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Fresh Basil Pesto with Pasta

Fresh Basil Pesto with Pasta

This is a perfect recipe on a hot summer evening.


  • 375 grams white pasta ( 2 1/2 cups cooked)
  • 2 cups fresh basil
  • 2-3 cloves of garlic
  • 1/4 cup pine nuts
  • 1/4 cup Parmesan cheese, grated
  • 1/3 cup olive oil


Cook pasta according to package directions.

Chop basil, garlic and pine nuts.  Mix all together with Parmesan cheese.  Add the oil.

Serve over fresh pasta.

You can also use a food processor:  add basil, Parmesan cheese and pine nuts. With motor running, add the oil. Stir in garlic.


Nutrient Analysis

  • Calories: 381 KCal
  • Protein: 9.6 g
  • Carbohydrates: 32 g
  • Fibre: 3 g
  • Total Fat: 24 g
  • Sodium: 105 mg
  • Phosphorus: 119 mg
  • Potassium: 171 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 2/3 cup cooked pasta + 1/4 pesto

Renal and Diabetic Exchanges

Renal exchanges: 2 starch, 1 veg

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

2 thoughts on “Fresh Basil Pesto with Pasta

  1. This pesto recipe really appeals to me, but my family is gluten free and now my doctor has told me I have elevated potassium and need to follow a renal diet.. My question is, if I use spaghetti squash in place of the pasta (which we normally do, only we usually top it with tomato sauce), would it still be low in potassium.

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