Lemon Almond Basil Pesto

Print Print
Like this post? Tell your friends!Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on Tumblr

pesto

Lemon Almond Basil Pesto

Gluten-free, Lactose-free, FODMAP friendly

Yield: 2 cups

Freezes beautifully in baby food jars. Try it on pasta, rice, baked potatoes, vegetables, or seafood.  I particularly like it on cooked carrots.

Ingredients

  • 2 cups packed fresh basil leaves
  • 1 ¼ cups almond flour (almond meal)
  • ¼ tsp black pepper or to taste
  • 5 Tbsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest
  • ¾ cup extra-virgin olive oil
  • 1 tsp salt, more or less

Instructions

  1. Place basil leaves in food processor. Add almond flour, pepper, lemon juice, and lemon zest and puree until mostly mixed.
  2. Slowly add the olive oil. Process until pale green and smooth.
  3. Mix in salt, adjusting to taste.
  4. Serve immediately, or cover with a film of olive oil in a tightly sealed container and refrigerate (keeps 2 weeks) or freeze (keeps until next year’s basil harvest).
  5. Makes 2 cups
Like this post? Tell your friends!Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on Tumblr

Leave a Reply

Your email address will not be published.