Pineapple-Basil Smoothie

By Martha Rose Shulman

Published April 27, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
2 minutes
Rating
5(569)
Comments
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I’m not sure that I would order this just based on the name. But believe me, you’ll be pleased by this herbal concoction. Pineapple has so much sweetness and flavor on its own, and it marries well with the peppery, anisy basil. Very little else is required (no banana in this smoothie). I like to use kefir, but yogurt will work too. Pistachios and chia seeds bulk up the drink nicely, and the pistachios contribute to the pale green color.

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Ingredients

Yield:1 generous serving

  • ¼ cup, tightly packed, basil leaves

  • ¼ ripe pineapple, peeled, cored and cut into chunks (about 6 ounces)

  • ¾ cup plain kefir or yogurt

  • 1 teaspoon honey

  • 1 heaped tablespoon pistachios

  • ½ teaspoon chia seeds

  • 2 or 3 ice cubes

Ingredient Substitution Guide
Nutritional analysis per serving

40 grams carbs; 24 milligrams cholesterol; 273 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 4 grams fiber; 87 milligrams sodium; 9 grams protein; 32 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all of the ingredients in a blender and blend at high speed for 1 minute, or until smooth. Serve.

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Ratings

5 out of 5
569 user ratings
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Comments

blisssu

Second try: 5 stars instead of 2! This smoothie offers an aromatic blend of pineapple and basil flavors. This time, I used a ripe, fresh pineapple, no banana, and followed instructions except for honey, for which I substituted 3 chopped medjool dates--2 would have sufficed. I used commercial soy yogurt mixed with home-made almond milk to cut the yogurt taste. I don't like the only soy yogurt available here, and my almond milk lessens its impact.

Stephanie

Followed directions and ratios exactly and it is so awesome. . a new one for the quiver for us!

Chloe

Doubled the recipe used frozen pineapple, and coconut kefir and it was delicious. The plant based kefir lent a creaminess without being overpowering.

Alexis

Made without honey and leftover fresh mint (alongside basil) - superb!

chanel

Perfect! It is tangy from the kefir and pineapple, but still delicious! I cut fresh pineapple when in season and then freeze it for smoothies and pina coladas, that way I can reduce the ice needed for a perfect smoothie!

Any ideas to make it

.... creamier, more like a shake than like juice?

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