Ingredients
- 1/4 cup of olive oil (60 ml)
- 3 cloves of garlic (9 g), peeled and roughly chopped
- 1 cup of fresh basil leaves (32 g)
- 1/2 cup of flat leaf parsley leaves (8 g)
- 2 tsp nutritional yeast flakes
- 1 Tablespoon of freshly squeezed lemon juice (15 ml)
- Salt
Recipe Description
DESCRIPTION: Need pesto pronto? This lovely, simple AIP basil pesto recipe does not contain nuts so it’s safe to eat on your autoimmune diet.
Most traditional pesto recipes include nuts and cheese. Pine nuts are most popular, but some use almonds or walnuts to fill the void.
As you know, nuts are a no-go on the AIP diet, as they may trigger an immune response. You won’t find them in this ingredient list, but don’t worry – it’s still an awesome pesto!
The other ingredient that did not make the cut was cheese. Most preparers of pesto add Romano or Parmesan-Reggiano cheese into the mix, but that would be a violation of your AIP diet, so it didn’t make the cut.
Instead, I added nutritional yeast. If you’ve never had it, you’re going to kick yourself once you try it. The little mustard-hued flakes add a ton of cheesy flavor to your dishes without making your body rebel in protest.
Recipe Directions
- Heat one teaspoon (5 ml) of olive oil in a pan. Fry garlic until lightly golden. Remove from heat and set aside.
- Place the basil, parsley, nutritional yeast flakes, and the remaining olive oil into a food processor or blender. Add the warm garlic.
- Blend until smooth, scraping down the sides of the bowl.
- Add lemon juice and salt. Mix well.
- Store in a sealed container in the fridge for no longer than 4 days.
