One of the hardest adjustments for me when adapting to our grain-free lifestyle was finding substitutes for the classic foods my Italian husband loves. Pasta was, of course, at the top of his list, so after much trial and error, I was finally able to make some healthy alternatives that taste even better. Basil Pesto
One of the hardest adjustments for me when adapting to our grain-free lifestyle was finding substitutes for the classic foods my Italian husband loves. Pasta was, of course, at the top of his list, so after much trial and error, I was finally able to make some healthy alternatives that taste even better.
Basil Pesto From Scratch
While the pesto available in stores is not terrible, it is hard to find one that doesn’t contain hydrogenated oils or grain fillers. Thankfully, basil is one of the easiest herbs to grow. I don’t have a green thumb, but even I can’t seem to kill it. In fact, one summer, we had three foot tall basil plants take over the garden.
We made big batches of this when the basil was ready for harvest and froze it to use all year! I found that I actually prefer this, since the pesto was ready to go whenever we needed it.
Best of all, basil has a whole list of uses as a natural remedy in tonics, teas, and more. I tie any unused basil by the stems in bunches and hang upside to dry for future use. (Placing the basil in a paper bag recommended to catch any crumbling leaves.)
New to Pesto?
Pesto is essentially just a puree of fresh basil, nuts, olive oil, and garlic. It is a lovely green color and packs quite a punch of flavor. Pesto can be used on spaghetti squash “pasta”, on top of meatloaf, in stir-frys or casseroles for flavor, or with any Italian-themed dish. It is also delicious on omelets, biscuits, or grain-free bread.
And if you really want a pasta dish, this basil pesto is great with Paleo Cupboard grain-free pasta noodles!
Basil Pesto Recipe
Fresh basil, garlic, and olive oil… what could be better?
Put basil, almonds, and garlic in a blender.
Turn the blender on and slowly add the oil until the pesto is the desired consistency.
Use right away, store in the refrigerator for up to two weeks, or freeze for up to 9 months.
To freeze pesto, I like to put a couple tablespoons in each compartment of an ice cube tray. When they are frozen I dump them in a larger container with a lid and store in the freezer. This method makes it easy to just grab the needed amount.
Serving: 2TBSP | Calories: 90kcal | Carbohydrates: 1.6g | Protein: 1.4g | Fat: 9.3g | Saturated Fat: 1.1g | Fiber: 0.8g | Sugar: 0.3g
Other Homemade Condiment Recipes:
How do you like basil pesto? Share below!