Basil Pesto is perfect as we come into summer. Basil is in abundance! And I picked up some great healthy looking basil at the markets on Sunday. So I just had make Basil Pesto! You can also give growing it a go. The smell that it will give your garden will be delightful.
Pine nuts are traditionally used in the making of pesto. They are buttery in flavour and make for a silky pesto. I also love using walnuts. It gives the pesto a nuttiness. They work so well together. You can toast the nuts before using them to bring out a little more of their flavour.
I’ve swapped the Parmesan Cheese for Nutritional Yeast. It gives a great sharp cheesey flavour. It also makes it diary free and vegan if this is important for you.
Garlic is a must for a punchy and aromatic pesto. Garlic however can be problematic for some. So no Basil Pesto could be complete without garlic. Cue Garlic-Infused Olive Oil. Olive oil infused with garlic is a great way to retain the garlic needed to make this a great tasting Basil Pesto without the oligosaccharides which can be problematic.
Lemon Juice brightens up the flavour of the Basil Pesto so don’t leave this out. And always use fresh lemon. The stuff in the bottle often contains nasties and honestly does not have same flavour. Salt helps reduce the bitterness.
Basil Pesto is so versatile. Some of my favourite uses for it are
* Pasta/Zucchini Noodles
* In Dressings
* On Pizza
* With Lamb
* As a dip
Anything can benefit from a dose of fresh Basil Pesto!
Tag me on Instagram or Facebook when you make this and how you like using it. I love to see your creations!
What Do I Need?
2 cups of Basil leaves, packed
1/4 cup of Pine Nuts
- 1/4 cup of Walnuts
- 2 teaspoons of Garlic-Infused Olive Oil
1/4 cup of Nutritional Yeast (can substitute Parmesan Cheese if not diary intolerant)
- 1/2 teaspoon of Salt
- Juice of half a Lemon
Let’s Do This!
1. Put all the ingredients into a food processor and blend for approximately 2 minutes. That is it!
This recipe is gluten and dairy free, SIBO and vegan friendly.