One of the most difficult adjustments when adopting a grain-free lifestyle was finding alternatives to classic Italian foods. Ingredients like pasta, mozzarella cheese, and gnocchi become even more difficult when you gluten free And it’s dairy free.
Although we’ve reintroduced some dairy and grains into our diet, I’ve found that I still love the healthy alternative recipes I’ve made over the years. This easy pesto recipe with fresh basil is one of them. Fresh pesto sauce with garlic cloves and fresh basil is a completely different experience than store-bought versions!
The Best Pesto Recipes From Scratch
While store-bought pesto isn’t bad, it’s hard to find one without unhealthy vegetable oils. Thankfully, basil is one of the easiest herbs to grow. I don’t have a lot of greenery, but I also can’t run out of it. In fact, one summer, we had three-foot tall basil plants growing in our garden.
When the basil was ready to be harvested, I made big batches of this pesto and froze it to use all year long! This was so handy because the pesto was ready whenever I needed it.
The best part is that Tulsi has many uses. natural remedies In tonics, teas and more. I tie any unused basil by the stems into bunches and hang them upside down to dry for future use. (It is advisable to store the basil in a paper bag to prevent any falling leaves from getting trapped.)
Pesto Recipe Ingredients
Most pesto recipes use Parmesan cheese or Pecorino Romano for a creamy flavor. However, this version is dairy-free (but still full of flavor!). Pesto is basically a puree of fresh basil, nuts, olive oil, and garlic. It has a beautiful green color and tastes great too.
Many versions call for toasted pine nuts, but I use almonds instead. You could also try pecans, pistachios, cashews or sunflower seeds for a nut-free version.
How to Use Pesto
There are so many different ways to use this delicious sauce! It goes well with almost any Italian or pasta dish. I’ve also put it on omelets, coconut flour biscuits (with a delicious filling), and grain-free bread. Here are some more ways to use your pesto:
Storing Homemade Pesto
I mentioned earlier that I like to make this in large quantities to store for later. If you don’t have that much basil, this also works well in the fridge and can be kept for up to 2 weeks.
I also like to freeze pesto in ice cube trays for an easy single-serve version. Then pop them out and store them in a freezer-safe container. This way you can thaw as many cubes as you want at once.
Basil Pesto Recipe
Fresh basil, garlic and olive oil… what could be better?
- 2 cup fresh basil (Pack)
- ½ cup raw almonds
- 2 Clove Garlic
- ¼-1/2 cup olive oil (to desired consistency)
- Salt (to taste)
Place basil, almonds, and garlic in a blender.
Turn on the blender and slowly add the oil until the pesto reaches the desired consistency.
Add salt as per taste.
Use immediately or store in the fridge or freezer.
nutrition Facts
Basil Pesto Recipe
Amount Per Serving (2 TBSP)
Calories 114
Calories from Fat 99
% daily value*
thick 11 grams17%
Saturated Fat 1g6%
Polyunsaturated fat 2g
Monounsaturated Fat 8g
Sodium 1mg0%
Potassium 86mg2%
Carbohydrates 2G1%
Fiber 2g8%
Protein 2G4%
Vitamin A 316IU6%
vitamin C 1mg1%
Calcium 36mg4%
Iron 0.6mg3%
*Percent Daily Values are based on a 2000 calorie diet.
To freeze pesto, I like to put a few tablespoons into each compartment of an ice cube tray. When they’re frozen I transfer them to a larger container with a lid and put them in the freezer.
Other homemade spice recipes:
How do you like the basil pesto? Share below!
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