Have you ever made homemade pesto? Sounds complicated but it’s actually super easy! I love trying to make things from scratch that I used to always eat. It often surprises me how simple it is and I love knowing what exactly is in my food. Before I started cooking I had no clue what was in some of the foods I ate. I encourage you to try, it is actually a lot of fun and tastes so much better.
Anyways, I went to the farmers market the other day and saw this beautiful big bunch of basil. So I decided to make pesto. Traditional pesto recipes call for Parmesan cheese…yum!!!…. but I cannot eat that and if you ended up on my page there is a high chance you can’t either;). I used nutritional yeast instead and it tastes super delicious.
How to make homemade pesto:
- Wash the basil and take the leaves off. Wash the parsley. Set both aside to dry.
- Place olive oil, lemon juice, garlic, pine nuts, nutritional yeast, salt and pepper in a high speed blender. Top it off with the basil leaves and the parsley.
- Blend until smooth. Once done, taste and add addition salt and pepper to your liking. For more of a cheesy flavor add more nutritional yeast.
Voila, it is that easy. This homemade pesto recipe will take you 5 minutes to make. You can add it to gluten-free pasta (if you tolerate it), zoodles or as a dip for meats and fish.
- 2 cups basil leaves packed
- 1/4 cup parsley packed
- 1/2 cup extra virgin olive oil
- 1/4 cup and 1 Tbsp pine nuts (omit on AIP)
- 1/2 lemon squeezed
- 2 tsp nutritional yeast
- 1/4 tsp sea salt
- 1/4 tsp pepper (omit on AIP)
- 2-3 cloves garlic
- Place the olive oil first followed by the pine nuts, lemon juice, garlic, nutritional yeast, sea salt and pepper into a high speed blender.
- Wash the basil leaves and the parsley and place it in the blender. Mix until smooth.
- Taste and add more salt and pepper, nutritional yeast or lemon juice if desired.