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Rezept für frisches Basilikumpesto

von NFI Redaktion

One of the most challenging adjustments when transitioning to our grain-free lifestyle was finding replacements for classic Italian foods. Ingredients like pasta, mozzarella, and gnocchi are harder to come by when living gluten- and lactose-free.

While we have reintroduced dairy and grains into our meals, I still love the healthy alternative recipes I have developed over the years. This simple fresh basil pesto recipe is one of them. Fresh pesto sauce with garlic cloves and fresh basil leaves rivals store-bought versions!

Best Pesto Recipe from Scratch

Although store-bought pesto is not bad, it is difficult to find one without unhealthy vegetable oils. Fortunately, basil is one of the easiest herbs to grow. Even though I don’t have much of a green thumb, I seem to keep basil alive. In fact, one summer we had basil plants towering a meter high and taking over our garden.

I prepared large quantities of this pesto when the basil was ready to harvest and froze it to use throughout the year! This made it much easier as the pesto was always ready when I needed it.

The best part is that basil can be used as a natural remedy in tonics, teas, and more. I tie up unused basil leaves on the stems in bunches and hang them upside down to dry for later use. (Putting the basil in a paper bag helps catch crumbling leaves.)

Ingredients for Pesto Recipe

Most pesto recipes use Parmesan cheese or Pecorino Romano for a creamy touch. However, this version is dairy-free (but still full of flavor!). Pesto is essentially a puree of fresh basil, nuts, olive oil, and garlic. It has a beautiful green color and is a real taste sensation.

Many versions call for toasted pine nuts, but I use almonds instead. You can also try pecans, pistachios, cashews, or sunflower seeds for a nut-free version.

How to Use Pesto

There are many different ways to use this delicious sauce! It pairs well with almost any Italian dish or pasta dish. I’ve even dolloped it on omelets, coconut flour biscuits (with a savory filling), and grain-free bread. Here are a few more ideas on how to use your pesto:

Storing Homemade Pesto

As I mentioned earlier, I like to make large quantities of it to store for later. If you don’t have as much basil on hand, it also stores well in the fridge and can last up to 2 weeks.

For a simple single-serving version, I also like to pour the pesto into an ice cube tray and freeze it. Then simply remove and store the cubes in a freezer-safe container. This way, you can thaw as many cubes as you need at once.

Pesto Recipe

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)
  • Place basil, almonds, and garlic in a blender.

  • Turn on the blender and slowly add the oil until the pesto reaches the desired consistency.

  • Season with salt.

  • Use immediately or store in the fridge or freezer.

Nutrition Facts

Basil Pesto Recipe

Menge pro Portion (2 EL)

Calories 114Calories from Fat 99

% Daily Value*

Fat 11 g17 %

Saturated Fat 1g6 %

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 1 mg0 %

Potassium 86 mg2 %

Carbohydrates 2 g1 %

Fiber 2g8 %

Protein 2 g4 %

Vitamin A 316 IU6 %

Vitamin C 1 mg1 %

Calcium 36 mg4 %

Iron 0.6 mg3%

* Percent Daily Values are based on a 2000 calorie diet.

To freeze pesto, I like to pour a few tablespoons into each compartment of an ice cube tray. Once frozen, I pour them into a larger lidded container and store them in the freezer.

Other recipes for homemade seasonings:

How do you like basil pesto? Share with us below!

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