AIP Basil Pesto (Gluten-Free, Dairy-Free, Nut-Free)

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There are few things more delectable than a rich, savory, creamy sauce like pesto.

That is, unless you are allergic to some of the most vital ingredients normally found in this simple sauce.

While my family often enjoys my Vegan Pesto with Kale, recently a friend asked me if I had ever attempted to make pesto safe to those who follow the Autoimmune Protocol (AIP).

For those who do not know, those who follow the Autoimmune Protocol avoid things like eggs, nuts, seeds, nightshades, gluten, alcohol and more.

And since traditional pesto is made with ingredients like pine nuts and parmesan, coming up with a dairy-free and nut-free version that still tastes rich and cream is a little easier said than done.

Even so, with a little ingenuity, I do believe this AIP Basil Pesto matches the savor of traditional pesto that even the most distinguished tongue would take delight.

We enjoy this over sliced tomato (sorry, I know tomatoes are out for many of you!), zoodles, with our raw vegetables and more.

pesto on tomato

However you choose to enjoy this sauce, I pray it brings a smile to your face!

 

AIP Basil Pesto (Gluten-Free, Dairy-Free, Nut-Free)
Serves 10
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
208 calories
4 g
0 g
21 g
4 g
7 g
35 g
21 g
0 g
0 g
13 g
Nutrition Facts
Serving Size
35g
Servings
10
Amount Per Serving
Calories 208
Calories from Fat 181
% Daily Value *
Total Fat 21g
32%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 21mg
1%
Total Carbohydrates 4g
1%
Dietary Fiber 3g
11%
Sugars 0g
Protein 4g
Vitamin A
5%
Vitamin C
2%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups packed fresh basil leaves
  2. 2 cloves garlic (plus more to taste)
  3. ¼ cup coconut butter
  4. 2/3 cup extra virgin olive oil, divided
  5. ½ cup Nutritional Yeast Flakes (optional)
  6. Sea Salt and Black Pepper to taste
Instructions
  1. In high-speed blender or food processor, combine the basil, garlic and coconut butter and pulse until coarsely chopped. Add in olive oil and nutritional yeast flakes, if using. Process until smooth. Add in salt and pepper to taste.
  2. Serve immediately or store in an air-tight container. May be frozen up to 3 months.
  3. Makes approximately 1 cup.
beta
calories
208
fat
21g
protein
4g
carbs
4g
more
And Love it Too! http://andloveittoo.com/

 

 

 

Comments

  1. This is the way to do pesto! Anything with nooch and coconut butter is a good thing to me 😉

  2. I have so many great ideas for how to use this pesto recipe! I adore basil, so I know I’ll love this pesto!!!
    ~jules
    gfJules.com

  3. This sounds yummy. I would never have thought to use coconut butter in a pesto, but I bet it is delicious!

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