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Easy AIP Pesto (Whole30 & Nut Free)
This is the easiest and most delicious AIP and Whole30 approved Pesto! This quick recipe is made entirely in a blender or food processor. This pesto is great on chicken, spaghetti squash, zucchini noodles or by the spoonful!
First, place all ingredients in a food processor or blender. Blend on high until smooth. Every 1 minute, stop and scrape down sides of blender with spatula. Continue blending until smooth, about 2 to 3 minutes total. Store leftovers in an airtight container in the fridge for up to 5 days.
Remove stems from basil leaves before adding to blender.
Measure the basil by packing it into a 1 cup measuring cup. Do not loosely place basil in measuring cup.
A high powered blender or food processor (or Vitamix) work best in this recipe.
Blend on high in 1 minute increments. Stop between each and scrape down sides of blender.
Continue blending until smooth. Mine took about 3 minutes.
Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze for up to 2 months.
This recipe makes approximately 4 servings of 2 tablespoons each.
Calories: 109 kcal , Carbohydrates: 3 g , Protein: 1 g , Fat: 11 g , Saturated Fat: 1 g , Sodium: 294 mg , Potassium: 92 mg , Fiber: 1 g , Sugar: 1 g , Vitamin A: 633 IU , Vitamin C: 7 mg , Calcium: 23 mg , Iron: 1 mg