AIP Basil Pesto Recipe

I love basil. It's one of those herbs that instantly add flavor to any dish. The smell of basil takes me back to our trips to Italy mostly. Where you eat basil pesto with pasta, or you add basil as a topping for your bruschetta. It also reminds me of my Italian mother-in-law's garden because that's the only herb she grew - and she had a whole lot of it!

This recipe is so easy to whip up during your meal prep and will add an extra bit of zest to almost any dish. Think, zucchini noodles tossed in basil pesto and topped with meatballs OR, as a dressing for your fresh salads.

Is basil pesto AIP friendly?

Herbs like basil are included and encouraged as part of the AIP diet. It also contains a good amount of vitamin K, manganese, and copper. However, most store-bought basil pesto will not be AIP friendly because they will most likely include ingredients like pecorino cheese, nuts, and sunflower oil. 

The good news is that it's incredibly easy to make, and here's my recipe to prove it. 

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Ingredients

Servings: 8

Prep time: 5 minutes

Utensils: Blender, storage jars

5 cups of tightly packed fresh organic basil

2 garlic cloves, crushed

1 tsp sea salt

1 tsp freshly squeezed lemon juice

1 cup organic extra virgin olive oil

1. Rinse your fresh basil and remove the leaves from their stalks

2. Add the basil leaves and the remaining ingredients to your blender. Blend on medium for a minute, till all is combined.

Store in the refrigerator for up to 5 days or freeze to extend the storage life.