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Paleo Basil Pesto Recipe

Louise | June 23
Paleo Basil Pesto Recipe #paleo

This paleo basil pesto recipe offers a fresh new take on pesto. The parsley maximizes the flavor and really punches up paleo recipes ranging from grilled chicken to baby spinach salad.

Purchasing Parsley

Buying fresh parsley (rather than the dried stuff in the spice aisle) was a defining moment in my adulthood. Knowing it came in other forms than the little tube of flakes was revolutionary.

I’m sure you’ve already crossed that bridge, but perhaps I can supply you with some additional information you don’t know.

Parsley comes in flat leaf or curly leaf varieties. You’re probably most familiar with curly leaf parsley, as it is often used as a garnish, but its flat leaf relative is typically the parsley of choice in many recipes.

You can pick your parsley using some good old-fashioned common sense – choose a healthy bunch that isn’t sad and wilted looking. It should be a nice green color; stay away from bunches that are yellowing.

Once you’ve got the parsley home, you need to take care of it just like any plant or flower. Store it in a glass of water in the refrigerator until you’re ready to use it.

You can also consider growing your own parsley. It’s an easy grower, and many people even keep their plants indoors.

Making the Most of Your Pesto

This fresh, amazing pesto enhances a wide array of dishes. I’ve amassed a pretty substantial collection of pesto paleo recipes for your enjoyment. Be sure to check them out!

Paleo Basil Pesto Recipe #paleo

Paleo Basil Pesto Recipe #paleo

Paleo Basil Pesto Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings (2 Tablespoons per serving) 1x
  • Category: Condiment, Side Dish
  • Cuisine: Italian


  • 4 Tablespoons of olive oil (60 ml)
  • 2 Tablespoons of pine nuts (16 g)
  • 3 cloves of garlic (9 g), peeled and roughly chopped
  • 1 cup of fresh basil leaves (32 g)
  • 1/2 cup of flat leaf parsley leaves (8 g)
  • 2 tsp nutritional yeast flakes
  • 1 Tablespoon of freshly squeezed lemon juice (15 ml)
  • Salt and freshly ground black pepper, to taste


  1. Heat one teaspoon (5 ml) of the olive oil in a pan. Fry the pine nuts and garlic until lightly golden. Remove from the heat and allow to cool slightly.
  2. In a blender or food processor, blend the basil, parsley, nutritional yeast flakes, remaining olive oil, toasted pine nuts, and garlic.
  3. Blend until a smooth pesto forms, scraping down the sides as you go.
  4. Mix in lemon juice, salt, and pepper, to taste.
  5. Store in a sealed container in the fridge for up to 4 days.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 158
  • Sugar: 0 g
  • Fat: 17 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 1 g