Lemon Basil Pesto Salad

10 35 441
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Lemon Basil Pesto Salad
Health Highlights


1 tbsp Extra virgin olive oil
2 medium pepper(s) Red bell pepper (chopped)
2 cup Pasta, gluten free, dry
2 cup Spinach (loosely packed, for pesto)
1 whole lemon(s) Lemon juice (for pesto)
1/4 cup Extra virgin olive oil (for pesto)
1 clove(s) Garlic (for pesto)
1 cup Basil, fresh (for pesto)
1/2 cup hulled Hemp seeds, shelled (for pesto)
1 pinch Sea Salt (for pesto)


  1. Preheat oven to 350F (175C). Spread peppers onto a greased or parchment-lined baking sheet and drizzle with olive oil. Bake for 15-20 minutes and then set aside.
  2. In a food processor, combine all pesto ingredients and blend until desired consistency.
  3. Boil a large pot of lightly salted water. Add pasta and bring to a boil. Cook until al dente. Once cooked, rinse in cold water.
  4. In a large salad bowl, combine peppers, pesto and pasta. Refrigerate until chilled, approximately 2 hours.


Nutrition Highlights

  • Bell Peppers are an excellent source of vitamin C!
  • Spinach is an excellent source of vitamin K, vitamin C and folic acid!

Nutrition Facts

Per Portion

Calories 441
Calories from fat 250
Calories from saturated fat 23.1
Total Fat 27.8 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 12.4 g
Cholesterol 24.1 mg
Sodium 269 mg
Potassium 257 mg
Total Carbohydrate 36 g
Dietary Fiber 5.4 g
Sugars 3.5 g
Protein 14.2 g

Dietary servings

Per Portion

Grain 1.5
Meat Alternative 0.7
Vegetables 1.2

Energy sources