One of the most difficult adjustments when adapting to a grain-free lifestyle was finding substitutes for classic Italian foods. Ingredients such as pasta, mozzarella cheese, and gnocchi become firmer when free from gluten and dairy.
Although I've since incorporated some dairy and grains back into my diet, I've found that I still love the healthy alternative recipes I've created over the years. This easy pesto recipe using fresh basil is one of them. Fresh pesto sauce with garlic cloves and fresh basil, nothing like the store-bought version!
The best pesto recipe from scratch.
Store-bought pesto isn't bad, but it's hard to find pesto without unhealthy vegetable oils. Fortunately, basil is one of the easiest herbs to grow. I don't have much of a green thumb, but even I can't seem to kill it. In fact, one summer we planted a 3-foot-tall basil plant in our garden.
When I was ready to harvest my basil, I made a big batch of this pesto and froze it to use throughout the year! The pesto was so much easier because I could use it right away whenever I needed it.
Among other things, basil has a whole list of uses as a natural remedy in tonics, teas, etc. I tie unused basil by the stems and hang them upside down to dry for later use. (It is a good idea to place the basil in a paper bag to catch any broken leaves.)
Pesto Recipe Ingredients
Most pesto recipes use Parmesan or Pecorino Romano for a creamy flavor. But this version is dairy-free (but still packed with flavor!). Pesto is essentially a puree of fresh basil, nuts, olive oil, and garlic. It has a lovely green color and packs quite a flavorful punch.
Many versions call for toasted pine nuts but use almonds instead. For a nut-free version, you can also try pecans, pistachios, cashews, or sunflower seeds.
How to use pesto
There are so many ways to use this delicious sauce! It goes well with almost any Italian or pasta dish. I've even added some to omelettes, coconut flour biscuits (with a yummy filling), and grain-free bread. Here are some additional ideas on how to use pesto:
Storing Homemade Pesto
I mentioned earlier that I like to make this in a big batch to save for later. If you don't have that much basil, you can store it in the refrigerator for up to two weeks.
For an easy single-serve version, I like to pour the pesto into ice cube trays and freeze it. Then simply remove and store the cubes in a freezer-safe container. This way you can melt as many cubes as you need at one time.
Basil Pesto Recipe
Fresh basil, garlic, olive oil… what could be better?
- 2 cup fresh basil (packaged)
- ½ cup raw almonds
- 2 cloves garlic
- ¼-1/2 cup olive oil (with desired consistency)
- salt (to taste)
Place basil, almonds, and garlic in blender.
Turn on the blender and slowly add the oil until the pesto reaches the desired consistency.
Add salt to taste.
Use right away or store in the refrigerator or freezer.
nutrition facts
Basil Pesto Recipe
Serving Size (2 TBSP)
calorie 114
Calories in Fat 99
% Daily Value*
province 11g17%
1g saturated fat6%
2g polyunsaturated fat
8g monounsaturated fat
salt 1mg0%
potassium 86 mg2%
carbohydrate 2gOne%
2g fiber8%
protein 2g4%
Vitamin A 316IU6%
Vitamin C 1mgOne%
calcium 36 mg4%
steel 0.6mgthree%
*Percent Daily Values are based on a 2000 calorie diet.
To freeze pesto, I like to put a few tablespoons in each compartment of an ice cube tray. Once frozen, store in a larger container with a lid in the freezer.
Other Homemade Seasoning Recipes:
How about basil pesto? Share below!
