It’s no secret, I LOVE pesto. I have quite a few recipes on the blog with the green sauce made from all types of greens, like kale, carrot tops (like I have shown here), arugula, spinach… and of course, basil. Those are all my go-to’s when it comes to greens to stuff into my basil because I like to eat it year around and it’s a great way to use up greens and dress up a dish. Making a dairy-free pesto is pretty simple, you just leave out the parmesan, add some sea salt and nutritional yeast and taste test as you go along.
Just getting started on AIP (or need a refresh)?
Here's an easy 1-week meal plan using some of my most popular AIP recipes to make it stress-free and delicious.
Keep this in your back pocket, it’s all you need to make deliciously simple pesto on the fly. Make it your own by trying out new types of greens, acid, and even herbs!
Greens (I love: kale, spinach, basil, arugula, carrot tops – or a blend of any)
Acid (I usually use either lemon or apple cider vinegar)
Extra Virgin Olive Oil (no substitutes here – it’s classic!)
Garlic (or garlic powder if you have trouble tolerating the cloves or are all out!)
Nutritional Yeast (or more sea salt to replace the parmesan)
Nuts of choice if tolerating, or omit!
optional: herbs (chives, oregano, thyme, rosemary to give it something special)
I usually fill up my little food processor with the cleaned greens and eyeball 1/4 cup olive oil. You can add more greens to make it chunkier like a dip or more oil to make it looser like a sauce. I always mince or roughly chop the garlic before I throw it in to make sure it gets processed very well. The lemon or ACV, I start small with and add more as needed. No matter what, I taste as I go to see what it needs more of.