{"id":228056,"date":"2024-06-04T13:58:55","date_gmt":"2024-06-04T13:58:55","guid":{"rendered":"https:\/\/michigandigitalnews.com\/index.php\/2024\/06\/04\/fresh-basil-pesto-recipe\/"},"modified":"2025-06-25T17:17:54","modified_gmt":"2025-06-25T17:17:54","slug":"fresh-basil-pesto-recipe","status":"publish","type":"post","link":"https:\/\/michigandigitalnews.com\/index.php\/2024\/06\/04\/fresh-basil-pesto-recipe\/","title":{"rendered":"Fresh Basil Pesto Recipe"},"content":{"rendered":"

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One of the hardest adjustments when adapting to our grain-free lifestyle was finding substitutes for classic Italian foods. Ingredients like pasta, mozzarella cheese, and gnocchi are harder when you\u2019re gluten-free<\/a> and dairy-free. <\/p>\n

While we\u2019ve since incorporated some dairy and grains back into our meals, I\u2019ve found I still like the healthy alternative recipes I created over the years. This easy pesto recipe with fresh basil is one of those. Fresh pesto sauce with garlic cloves and fresh basil has nothing on store-bought versions!<\/p>\n

Best Pesto Recipe From Scratch<\/h2>\n

While store-bought pesto isn\u2019t terrible, it\u2019s hard to find one without unhealthy vegetable oils. Thankfully, basil is one of the easiest herbs to grow. I don\u2019t have much of a green thumb, but even I can\u2019t seem to kill it. In fact, one summer, we had three foot tall basil plants take over the garden.<\/p>\n

I made big batches of this pesto when the basil was ready for harvest and froze it to use all year! This was much easier since the pesto was ready to go whenever I needed it.<\/p>\n

Best of all, basil has a whole list of uses as a natural remedy<\/a> in tonics, teas, and more. I tie any unused basil by the stems in bunches and hang them upside down to dry for future use. (Placing the basil in a paper bag is recommended to catch any crumbling leaves.)<\/p>\n

Pesto Recipe Ingredients<\/h3>\n

Most pesto recipes rely on parmesan cheese or pecorino romano for a creamy tang. This version though is dairy-free (but still full of flavor!). Pesto is essentially a puree of fresh basil, nuts, olive oil, and garlic. It has a lovely green color and packs quite a flavor punch.<\/p>\n

Many versions call for toasted pine nuts, but I use almonds instead. You could also try pecans, pistachios, cashews, or sunflower seeds for a nut-free version.<\/p>\n

How to Use Pesto<\/h2>\n

There are plenty of different ways to use this delicious sauce! It tastes good with almost any Italian or pasta dish. I\u2019ve even added a dollop of it on omelets, coconut flour biscuits (with savory fillings), and grain-free bread. Here are a few more ideas for how to use your pesto:<\/p>\n

Storing Homemade Pesto<\/h3>\n

I mentioned earlier that I like to make this in big batches to store for later. If you don\u2019t have that much basil on hand, then it also works well in the fridge and can keep for up to 2 weeks.<\/p>\n

For an easy single-serve version I also like to pour the pesto into an ice cube tray and freeze. Then simply pop them out and store the cubes in a freezer-safe container. This way you can thaw out as many cubes as you need at a time.<\/p>\n

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Basil Pesto Recipe<\/h2>\n

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Fresh basil, garlic, and olive oil\u2026 what could be better?<\/span><\/p>\n<\/div>\n

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