Soy and basil pesto

Soy and basil pesto

Hubert Cormier
Hubert Cormier, Nutritionniste

You’re enjoying time by the pool, the drinks are flowing, and you’re out of ideas for a fun snack. What to do? Serve this pesto with your own personal touch. Your guests will love the taste and presentation  of  this  bold  version  of  a  Mediterranean  classic.  To  raise  the  protein  and  fibre content, I like to replace the pine nuts with  roasted soybean seeds. Contrary to the nuts, they have twice more protein than fat, propelling them to the stars of the snack world! 

10 min
8 servings


  • ½ cup roasted soybean seeds
  • ½ cup extra-virgin olive oil 
  • 2 cloves garlic
  • 3 cups fresh basil leaves 
  • ¾ cup Parmesan cheese, grated 
  • A few drops of lime juice 
  • 200 g Oikos plain Greek yogurt (2% M.F.)
  • A pinch of sea salt 
  • Freshly ground pepper, to taste 

Nutritional value, per serving :

Calories 160
Total fat 12 g
Saturated fat 3.1 g
Cholesterol 10 mg
Sodium 192 mg
Carbohydrate 6 g
Fibre 0.9 g
Protein 9 g

Preparation steps

  • In a food processor, combine the basil leaves, salt, garlic and soybean seeds until the leaves are chopped and the seeds crushed. 

  • Transfer the mixture to a large bowl. Add half of the Parmesan cheese. 

  • Gently pour in the extra-virgin olive oil while stirring until the ingredients are well mixed. Add the rest of the Parmesan and olive oil until the desired consistency.

  • Add pepper to taste and a bit of lime juice. Serve on Oikos plain Greek yogurt and savour with whole grain crackers, grilled naan bread or raw vegetables.