This very flavory and fresh basil pesto without pine nuts will deliciously accompany your pasta or zucchini noodles. You can also use it as a dressing for a salad.
If you have browsed my recipes, you might have come across my parsley pesto recipe. So you are probably wondering why I just didn't say in my previous recipe that you could use basil instead of parsley. Except it is not exactly the same recipe. The main reason for this, is that, once again I wanted to make this pesto AIP compliant. And when I substitute the almond flour from my parsley pesto recipe with tigernut flour, it just doesn't work. Parsley and tigernut kind of bring out a very acidic taste that I personally don't like (but feel free to try if you want).
Second question you might ask yourself is why another basil pesto without pine nuts recipe while already so many already exist? Because, from what I have seen, most of the dairy free pesto recipes contain yeast. And if you have been curious enough to have a look at my own personal intolerances, you know that I can't have yeast. So my challenge was to make this recipe both AIP compliant and yeast free. And here we are. Hope you will enjoy it!
Ingredients
- fresh basil leaves
- extra virgin olive oil
- tigernut flour (or almond flour if you are not on AIP nor nut free). Because tigernut is not a nut but has a nutty flavor, it's the perfect solution for a no nuts pesto recipe. If you've never heard about tigernut flour before, you can read my complete guide to tigernut flour.
- garlic clove
- pinch of salt
How to make this
This pesto is super easy to make. You just need a blender that will do all the hard work for you. I recommend using a small blender if you follow the quantities indicated here. If you use a large blender, I recommend multiplying the quantities by 2 or 3.
- Wash and dry the basil leaves
- Place basil, tigernut or almond flour, olive oil, garlic and salt in the blender. Process until smooth and voilà! Bon appétit!
Recipes using pesto
If you are looking for something a little bit more original than just putting your pesto on top of your pasta or zucchini noodles, you can try these recipes:
Basil pesto without pine nuts (AIP, paleo, vegan)
Ingredients
- 1 cup tightly packed fresh basil leaves (1 bunch)
- 4 tablespoon extra virgin olive oil
- 2 Tbsp + 2 tsp tigernut flour (or almond flour if you are not on AIP nor nut free)
- 1 garlic clove small
- Pinch of sea salt
Instructions
- Wash and dry the basil leaves
- Place basil, tigernut or almond flour, olive oil, garlic and salt in a blender. Process until smooth and voilà!Bon appétit !
Lisa Daniel Rollins
Bea, how much pistou does this recipe make? I can't remember....I think it was a small quantity, right?
gohealthywithbea
Bonjour Lisa. Happy new year! I only make this recipe during spring and summer time when I have fresh basil on my balcony so I’m trying to remember correctly. I would say it makes about 3/4 cup of pesto/pistou.
Chantal Sejourne-Daitch
I love your Basil Pesto. Today I added some ginger to add some spiciness. It was delicious as the original recipe
gohealthywithbea
Thank you for sharing that you enjoyed it! That makes me so happy ❤️❤️ Great addition by the way!
Christel
I just made a bunch of pesto with fresh basil from our garden. So yummy! How long does this last in the fridge and can it be frozen? Thank you!
gohealthywithbea
Bonjour Christel. Thank you so much for your nice comment! I'm glad you like this pesto. You're super lucky to already have basil from your garden! I would say that this pesto can be stored in the fridge for up to 48 hours. But just so you know, it tends to blacken a little bit with oxidation, which doesn't alter the taste. So make sure to store it in an air tight container. I haven't tried to freeze it so I can't tell you if it can be frozen. But now that you've asked, I'm curious to know so I might experiment for myself soonish. I will let you know when I have!