Whole30 Classic Basil Pesto
Elevate your culinary game with this vibrant Whole30 Classic Basil Pesto—an irresistible twist on the beloved Italian condiment that’s completely dairy-free, paleo-friendly, and packed with wholesome ingredients. Made with fresh basil leaves, toasted pine nuts, nutritional yeast, and a splash of zesty lemon juice, this recipe delivers bold flavors while staying true to your Whole30 goals. A quick 10-minute prep time and no cooking required make this pesto a breeze to whip up, perfect for drizzling over roasted vegetables, tossing with zucchini noodles, or as a savory spread for your favorite protein. With the silky richness of extra-virgin olive oil and the natural umami of garlic, this pesto is a versatile, freezer-friendly staple for health-conscious food lovers everywhere.
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Recipe Information
Ingredients
- 2 cups fresh basil leaves
- 1 cup extra-virgin olive oil
- 1 cup pine nuts
- 1 tablespoon nutritional yeast
- 3 large garlic cloves
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by rinsing the fresh basil leaves under cool water. Gently dry them using a clean kitchen towel or paper towels, removing as much moisture as possible.
In a small skillet over medium heat, lightly toast the pine nuts for about 3-4 minutes, stirring frequently until they become golden and fragrant. Be cautious not to burn them. Once toasted, transfer the pine nuts to a plate to cool.
Using a food processor or blender, combine the fresh basil leaves, cooled pine nuts, nutritional yeast, and peeled garlic cloves.
Pulse the ingredients a few times until they start to combine. Stop and scrape down the sides to ensure everything is well mixed.
Gradually add the extra-virgin olive oil through the feed tube of the processor while the machine is running. Continue processing until the mixture is smooth.
Add the lemon juice, salt, and black pepper. Pulse a few more times to combine and reach your desired consistency.
Taste the pesto and adjust seasoning with additional salt or lemon juice if needed.
Transfer the pesto into an airtight container. Store in the refrigerator for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
