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. 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 can be used on spaghetti squash “pasta”, on top of meatloaf, in stir-fry or casseroles for flavor or with any Italian themed dish. It is also delicious on omelets, biscuits, or grain free bread.
It is also great on Paleo Cupboard grain free pasta noodles (pictured above).
Homemade Basil Pesto
Yield 8 +
- 2 cups fresh basil
- 1/2 cup raw almonds
- 1/4 cup olive oil
- 2 cloves garlic
- Put all ingredients in blender, except oil.
- Turn blender on and slowly add oil until desired consistency.
- Use right away or freeze for up to 9 months.
Store in an air tight container for up to 2 weeks in the fridge and months in the fridge.
Other Homemade Condiment Recipes:
- Egg Free Mayo with Avocado
- Italian Dressing Recipe
- Ranch Dressing Recipe
- Raspberry Vinaigrette
- Asian Vinaigrette
- Homemade Pasta Sauce from fresh tomatoes
- Honey Mustard Sauce and Dressing
- Lactofermented Salsa
- Caesar Dressing
How do you like basil pesto? Share below!