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AIP Whole30 pesto with spoon and basil leaves

Get the Recipe: 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!
5 from 12 votes

Ingredients

  • 3 tbsp olive oil
  • 1 cup fresh basil leaves, stems removed
  • ¼ cup parsley
  • 2 tbsp minced garlic
  • 1 tbsp nutritional yeast
  • squeeze lemon juice
  • ½ tsp sea salt

Instructions 

  • 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.

Notes

  • 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: 109kcal, Carbohydrates: 3g, Protein: 1g, Fat: 11g, Saturated Fat: 1g, Sodium: 294mg, Potassium: 92mg, Fiber: 1g, Sugar: 1g, Vitamin A: 633IU, Vitamin C: 7mg, Calcium: 23mg, Iron: 1mg