Looking to add some flavor to recipes without all the salt? No need to buy prepared pesto that can be full of sodium and preservatives. Our low sodium homemade pesto recipe is dairy free and simple to make. Perfect when you’re following a Plant-based Renal diet!
Pesto is incredibly versatile! You can use it for dipping veggies, toss with pasta, or stir into soups like this Roasted Red Pepper soup. We also love using it as a sandwich spread. It pairs perfectly with our Summer Panini recipe.
***Important Note From our Team***
We are excited to produce more recipes so people can answer the question, “What can I eat?” Due to the volume that we are currently uploading and developing we are not writing full blog posts on the recipes but will include nutrient facts. As we move forward, we will be updating our posts to include more information about the cooking journey with each recipe and the principles used that people with CKD can apply to their nutritional plans. If you have recipe specific questions, please comment below. We cannot provide individualized nutrition guidance on specific cases via email or in comments due to medical liability but will do our best to answer cooking specific questionsPrint
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1/4 cup nutritional yeast
- 1/4 cup walnuts
- 1/3 cup extra virgin olive oil
- 1 clove garlic
- 3 tablespoon lemon juice, to taste
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
1. Add a ingredients into the blender. Blend on high speed until desired smoothness. Adjust seasonings to taste.
2. Pour pesto into an airtight container and store in the fridge for up to 5 days.
Herbs: Use all basil or mix things up by using chives or adding in some spinach.
Nuts: Use your favorite nuts or seeds in place of walnuts
Fats: Add 1/2 avocado to replace half of the olive oil
ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure or prevent any disease.