Home » Autoimmune Protocol Recipes » AIP Dinner Recipes » Simple AIP Basil Pesto Recipe
Simple AIP Basil Pesto Recipe
Need pesto pronto? This lovely, simple AIP basil pesto recipe does not contain nuts so it’s safe to eat on your autoimmune diet.
How I Made This AIP
Most traditional pesto recipes include nuts and cheese. Pine nuts are most popular, but some also use almonds or walnuts.
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 dairy isn’t AIP-compliant.
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.
Speed Hacks for Garlic
Now, making this AIP basil pesto as written will only set you back 10 minutes, which is not bad at all. But if you really want to move things along, there are potential opportunities when it comes to the garlic prep.
First, if you have one, use a garlic press. This is better living through kitchen tools, my friends.
If you read your labels, you might be able to score some minced garlic that’s preservative-free and gluten-free. Fresh is best, but small amounts of store-bought garlic probably won’t set you back.
AIP Recipes with Pesto
Now that you’ve made this amazing pesto, you probably want to know how to use it. Don’t worry, I’ve got you covered.
Try this delicious AIP Cauliflower Pizza or browse through an array of tasty AIP Pasta Recipes.
- 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)
- 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.
All nutritional data are estimated and based on per serving amounts.
- Calories: 129
- Sugar: 0 g
- Fat: 14 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g