This delicious homemade paleo pesto is a dairy-free version of the Italian classic. It's a versatile condiment that can be used as a spread, topping, drizzle, dressing or sauce.
Ingredients
- 1 large bunch of basil leaves only (about 2-3 cups)
- 2/3 cup olive oil extra-virgin
- 1 garlic clove
- 2 tablespoons pine nuts toasted
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- 2 tablespoons nutritional yeast flakes optional
Instructions
- Preheat a frying pan until hot and cook the pine nuts for 1-2 minutes until browned slightly, stirring frequently to prevent burning. Place all ingredients in a blender or a food processor and puree until smooth and well combined.
Notes
You can use the same recipe with other herbs or a combination of herbs such as parsley, rocket, wild mustard, carrot tops, coriander, mint and dill.
Nutritional information is based on a serving of 2 tablespoons and this recipe yielding 2 cups of pesto.
Nutrition
Serving: 2 tablespoons | Calories: 92kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 146mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.2mg
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