Basil Pesto Recipe

Homemade Basil Pesto Recipe

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 and error, I was finally able to make some healthy alternatives that taste even better.

Basil Pesto

While the pesto available in stores is not terrible, it is hard to find one that doesn’t contain hydrogenated oils or grain fillers. Thankfully, basil is one of the easiest herbs to grow. I don’t have a green thumb, but even I can’t seem to kill it. In fact, one summer, we had 3 foot tall basil plants take over the garden.

We made big batches of this when the basil was ready for harvest and froze it to use all year! I found that I actually prefer this, since the pesto was ready to go whenever we needed it.

New to Pesto?

Pesto is essentially just a puree of fresh basil, nuts, olive oil, and garlic. It is a lovely green color and packs quite a punch of flavor. Pesto can be used on spaghetti squash “pasta”, on top of meatloaf, in stir-frys or casseroles for flavor, or with any Italian themed dish. It is also delicious on omelets, biscuits, or grain free bread.

And if you really want a pasta dish, this pesto is great with Paleo Cupboard grain free pasta noodles (pictured above).

Homemade Basil Pesto Recipe
Print Pin
5 from 1 vote

Homemade Basil Pesto Recipe

Fresh basil, garlic, and olive oil... what could be better?
Course Condiment
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 90kcal
Author Katie Wells

Ingredients

Instructions

  • Put basil, almonds, and garlic in a blender.
  • Turn the blender on and slowly add the oil until the pesto is the desired consistency.
  • Use right away, store in the refrigerator for up to two weeks, or freeze for up to 9 months.

Notes

To freeze pesto, I like to put a couple tablespoons in each compartment of an ice cube tray. When they are frozen I dump them in a larger container with a lid and store in the freezer. This method makes it easy to just grab the needed amount. 

Nutrition

Serving: 2TBSP | Calories: 90kcal | Carbohydrates: 1.6g | Protein: 1.4g | Fat: 9.3g | Saturated Fat: 1.1g | Fiber: 0.8g | Sugar: 0.3g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Other Homemade Condiment Recipes:

How do you like basil pesto? Share below!

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Join the Wellness Mama email subscribers list to get the latest news, updates, special offers, and FREE access to my Quick Start Guide, 7 Simple Steps for Healthier Families, and 1 week real food meal plan!

Yes! Let me in!

Reader Comments

Join the Conversation...

Please read the comment policy before replying to this post.