This Healthy Pesto is a great low-point addition to any meal. It’s creamy, flavorful, and made with smart swaps like avocado and less oil, so you still get that rich texture without going overboard. Bonus: it comes together in just 5 minutes!
Use this 1-Point sauce on everything from chicken to veggies, sandwiches to zoodles. It’s one of those go-to condiments you’ll want to keep on hand. Want more feel-good recipes like this one? Check out our other Weight Watchers dinner ideas!
Recipe Overview
- Serving Size: 1 tablespoon
- Number of Servings: 16
- Time to Prep: 10 minutes
- 1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Healthy Pesto
- 1 cup fresh basil leaves, packed (25 g)
- 1 cup fresh cilantro leaves, packed (16 g)
- ½ medium avocado (75 g)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon grated Parmesan cheese (6 g)
- 1 garlic clove (3 g)
- ¼ teaspoon salt (1.5 g)
- ⅛ teaspoon ground black pepper (0.3 g)
- 2–4 tablespoons water (30–60 ml), as needed for consistency
Instructions for making Healthy Pesto
- Add the basil, cilantro, avocado, olive oil, Parmesan cheese, garlic, salt, and pepper to a food processor or blender.
- Pulse several times to begin breaking down the leaves and avocado. Scrape down the sides with a spatula, then continue blending, gradually adding water one tablespoon at a time, until you reach a smooth and creamy consistency.
- Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tips and Tricks Section for Healthy Pesto
I’ve been making pesto sauce for over 20 years, because it was the type of recipe you’d see in a book and say: “Oh, it only has 5 ingredients… I’m gonna make it.” Here are my tips for making the most vibrant pesto every time.
- Basil oxidizes quickly, which makes it taste bitter immediately, and it can happen in several ways: the first is during preparation, blending it too much damages it automatically; it should only be pulsed, and avoid more than 6 pulses.
- Add to foods after they have cooled down a bit, so the sauce doesn’t oxidize and turn brown.
- Add aromatic herbs like parsley and cilantro, which not only give it a nice green color but also help integrate the flavor while controlling the intense basil flavor a bit.
- This light pesto lasts a maximum of 3 days. Even so, be especially careful when choosing a glass jar, clean and dry. Store it in the fridge immediately. And when you’re going to take a teaspoon, always do it with a clean utensil.
Related Recipes
Healthy Pesto
Ingredients
- 1 cup fresh basil leaves, packed (25 g)
- 1 cup fresh cilantro leaves, packed (16 g)
- ½ medium avocado, 75 g
- 2 tablespoons olive oil, 30 ml
- 1 tablespoon grated Parmesan cheese, 6 g
- 1 garlic clove, 3 g
- ¼ teaspoon salt, 1.5 g
- ⅛ teaspoon ground black pepper, 0.3 g
- 2 –4 tablespoons water, 30–60 ml, as needed for consistency
Instructions
- Add the basil, cilantro, avocado, olive oil, Parmesan cheese, garlic, salt, and pepper to a food processor or blender.
- Pulse several times to begin breaking down the leaves and avocado. Scrape down the sides with a spatula, then continue blending, gradually adding water one tablespoon at a time, until you reach a smooth and creamy consistency.
- Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
