Name: Paleo Basil Pesto Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 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

Ingredients

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

Instructions

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.
In a blender or food processor, blend the basil, parsley, nutritional yeast flakes, remaining olive oil, toasted pine nuts, and garlic.
Blend until a smooth pesto forms, scraping down the sides as you go.
Mix in lemon juice, salt, and pepper, to taste.
Store in a sealed container in the fridge for up to 4 days.

Notes

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

Nutrition

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