One of the hardest adjustments for me when adapting to our grain-free lifestyle was finding substitutes for the classic foods my Italian husband loves. Pasta, was of course, at the top of his list, so after much trial, I was finally able to make some healthy alternatives that taste even better. While the pesto available in stores are not terrible, it is hard to find one that doesn’t contain hydrogenated oils or grain fillers. We make big batches of this when the basil is ready for harvest and freeze to use all year! Pesto can be used on spaghetti squash “pasta,” on top of meatloaf, in stir-fry or casseroles for flavor or with any Italian themed dish.
2 cups fresh basil
1/2 cup raw almonds
1/4 cup olive oil
2 cloves garlic
1. Put all ingredients in blender except oil.
2. Turn blender on and slowly add oil until desired consistency.
3. Use right away or freeze for up to 9 months.