Gluten-Free, Vegan, Vegetarian, Dairy-Free, & FODMAP Flexible

Prep Time 30 minutes

Cook Time 0 minutes

Serves 3-4 people

Ingredients

  • 1-1 ½ cup(s) fresh basil leaves 
  • ¾-1 cup pine nuts, walnuts, or macadamia nuts
  • 2-4 tablespoons extra virgin olive oil
  • Juice of ½-1 whole lemon
  • 1 to 2 cloves of garlic (optional)
  • Salt and pepper

Tools

There are two ways to prepare this pesto recipe depending on how smooth you want the sauce. For chunkier pesto use a mortar and pestle to grind and combine ingredients, I also prefer this method when making smaller amounts. For smooth pesto, use a food processor (4 cups size works perfectly).

  • Mortar and pestle or food processor
  • 1 knife
  • Lemon juicer (optional)

Preparation

  1. Place nuts into the carafe and grind until they form a rough powder.
  2. Add roughly chopped garlic (if desired, roughly torn or chopped basil, lemon juice, olive oil, salt, and pepper to carafe and blend.
  3. Continue to add additional lemon juice and olive oil until desired consistency is achieved.

Tips

  • Instead of wasting pesto left behind in the food processor add lemon juice and olive oil to the carafe and blend for a zesty salad dressing. 
  • Serving suggestions:
    • Over pasta (my favorite is over gluten-free lentil pasta)
    • As a sauce for veggies
    • Salad dressing
    • On bread
    • As pizza sauce

Region of Inspiration

Pesto originated in Genoa, Italy but recipes predating its current form can be traced all the way back to ancient Roman times!

Traditionally, pesto recipes include aged cheese such as Parmigiano Reggiano  or Pecorino Sardo,  however, I modified my original recipe (which used Romano cheese) when I became vegan. I found that a similar taste and creaminess can be achieved without the cheese by adding a little more olive oil and salt.