Transitioning to a grain-free lifestyle posed challenges, especially when it came to Italian dishes. Finding gluten-free and dairy-free substitutes for ingredients like pasta, mozzarella cheese, and gnocchi was tough.
Although we have reintroduced some dairy and grains into our diet, I still prefer the healthy alternative recipes I developed over time. One of my favorites is this simple pesto recipe made with fresh basil. Homemade pesto with fresh basil and garlic beats store-bought every time!
Best Pesto Recipe From Scratch
While store-bought pesto isn’t bad, it’s often made with unhealthy vegetable oils. Fortunately, basil is easy to grow and harvest. Even someone like me, who isn’t great with plants, managed to cultivate three-foot basil plants one summer!
I used to make big batches of pesto when my basil was ripe and freeze it for later use. It was convenient to have pesto ready whenever I needed it.
Additionally, basil has various natural remedies and uses, which is why I dry any unused basil by hanging it upside down in bundles tied together. It’s recommended to place the basil in a paper bag to catch any leaves that may crumble.
Pesto Recipe Ingredients
Most pesto recipes call for parmesan or pecorino romano cheese to provide a creamy tang. However, this dairy-free version is just as flavorful. Pesto typically consists of fresh basil, nuts, olive oil, and garlic, giving it a vibrant green color and intense flavor.
While many recipes suggest using toasted pine nuts, I prefer using almonds. Nut-free options include pecans, pistachios, cashews, or sunflower seeds.
How to Use Pesto
There are numerous ways to enjoy this delicious sauce! It complements almost any Italian or pasta dish and can even be added to omelets, coconut flour biscuits, or grain-free bread. Here are some ideas for using pesto:
Storing Homemade Pesto
As previously mentioned, I prefer making large batches of pesto to store for later use. If you have a limited supply of basil, it can be stored in the fridge for up to two weeks.
For a convenient single-serving option, pour the pesto into an ice cube tray and freeze. Once frozen, transfer the pesto cubes to a freezer-safe container. This allows you to thaw as many cubes as needed at a time.
Basil Pesto Recipe
Fresh basil, garlic, and olive oil… what could be better?
- 2 cups fresh basil (packed)
- ½ cup raw almonds
- 2 cloves garlic
- ¼-1/2 cup olive oil (to desired consistency)
- salt (to taste)
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Put basil, almonds, and garlic in a blender.
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Turn the blender on and slowly add the oil until the pesto is the desired consistency.
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Add salt to taste.
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Use right away 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*
Fat 11g17%
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 in each compartment of an ice cube tray. When they’re frozen I dump them in a larger container with a lid and store them in the freezer.
Other Homemade Condiment Recipes:
How do you like basil pesto? Share below!