This very flavory and fresh basil pesto will deliciously accompany your pasta or zucchini noodles or 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 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!
Basil pesto
Course: SauceDifficulty: Easy5
minutesIngredients
1 cup (1 bunch) fresh basil leaves tightly packed
4 Tbsp extra virgin olive oil
2 Tbsp + 2 tsp tigernut flour (or almond flour if you are not on the AIP diet)
1 small garlic clove
Pinch of 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 !
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