Basil Pesto – GAPS Diet-Friendly
I’ve been making basil pesto for quite a few years now. In our non-GAPS days, my kids had a favorite-dish-of-all-times that was often prepared for someone’s birthday dinner and that was potato gnocchi with a creamy chicken pesto sauce ladled over top. I’m still working on making the gnocchi part “GAPS friendly” but making the Basil Pesto GAPS Diet-friendly is easy…it already was!
I used to fill up my freezer with little tubs of green goodness from my own basil plants.
Recently, I’ve gotten my (broken) food processor fixed and basil is in full bloom in our farm share, so it was time to pull out my recipe and make some little tubs of pesto again.
I like to make it fresh and freeze it in 1-2 cup containers so I can pull it out for making sauces, salads, etc. It is amazing mixed 1/2 and 1/2 with my Walnut Garlic Mayo and put over chilled, cooked chicken for a pesto chicken salad. Another use for pesto would be in a sauce over zucchini noodles and sprinkled with extra Parmesan. Yum.
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Basil Pesto (GAPS Diet)
- Prep Time: 10
- Total Time: 10
- Yield: 2 cups 1x
Description
An easy Basil Pesto that is GAPS Diet-friendly and delicious in sauces and salads.
Ingredients
- 2–3 cloves garlic, peeled & diced
- 5–6 loosely packed cups fresh basil
- 1 1/2 cups Parmesan cheese
- 1/4 cup pine nuts OR hulled hemp seeds (a less expensive but equally good alternative to pine nuts!)
- 1/2 tsp sea salt
- 1/8 tsp ground black pepper
- 1/3 cup extra virgin olive oil
Instructions
- Place all ingredients into a food processor or blender and process until desired consistency.
Notes
This makes an excellent chicken salad dressing when mixed with my Walnut Garlic mayo 1/2 cup of each for about 2 lbs. cooked chicken.
