Homemade Pesto (Whole 30/Paleo Compliant)
This isn’t the normal mix of ingredients that I use for my typical homemade pesto. I’ll have to post that another time. I was wanting to make sure that I was staying in line while on this Whole 30 program, so I used a variation of this pesto that is Whole 30 compliant. But, Whole 30 or not, this pesto is very tasty! I didn’t miss the cheese at all! Here’s what happened…
I really could’ve taken a better photo… That aside, I’m gonna get right to the recipe since it’s really straight forward. Something to consider when you are making pesto is that ingredients don’t need to be exact, and you’ll realize that the more you make it. It’s pretty forgiving. For the oil, while there is a measurement for the purpose of the recipe, getting your pesto to the right consistency is more important than following an exact amount given. Also, if you add too much salt to your pesto, just adjust how much you might add to the dish you are including your pesto with. I, also, didn’t measure out might lemon. Just a squeeze will do to start. If you feel it needs more after you taste it, go for it! Here’s what you need to do…
Homemade Pesto (Whole 30/Paleo Compliant)
2 cups packed basil, washed and dried
1 clove minced garlic
1/8-1/4 cup pine nuts, toasted
1/4 cup olive oil
1 tsp of lemon
salt and pepper to taste
In your food processor, add your toasted pine nuts, garlic and a bit of oil and pulse till combined. Add your basil and pulse while adding oil. You’ll see the mixture magically turn into pesto. Add your lemon, salt and pepper. Taste and adjust your seasonings as needed.
If you don’t use all of your pesto in one serving, add the remainder into an air tight container and cover the top of the pesto with some additional olive oil.
Enjoy!
Comments
- Spaghetti Squash with Homemade Pesto | Boss of the Apple Sauce - […] is why I thought this pesto would be the perfect complement. Start with a small amount and add more…
this abundant life
April 24, 2015
Looks great. I know pine nuts are normally used, but can you think of a substitute? My son is allergic. Thanks so much!
Sarah Nolan
April 24, 2015
Can he eat walnuts? Those would work nicely. But, if you’re worried about a reaction, I would just omit the nuts altogether! It will still taste great. I would also suggest roasting your garlic as well, to add more depth of flavor. If you wanted to add some grated parmesan cheese, which I would normally do if I’m eating dairy, It will give you that nuttiness you’re lacking from the nuts. Good luck!