Simple AIP Basil Pesto Recipe
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.
DESCRIPTION: Need pesto pronto? This lovely, simple AIP basil pesto recipe does not contain nuts so it’s safe to eat on your autoimmune diet.
healingautoimmune, AIP, simpleaipbasilpestorecipe
Tuesday, August 14, 2018 - 11:31pm