Oh pesto, you yummy green versatile sauce. We will eat you anyway we can: over pasta, on an egg, in a sandwich, or even right off the spoon if the urge strikes. How do we love thee, let us count the ways-literally. Here are four amazing gluten free pesto recipes you have to try ASAP!
Creamy Avocado Pesto
- 1 cup packed fresh basil leaves
- 1/2 large ripe avocado
- 2 cloves garlic
- 2 tablespoons pine nuts
- 1 tablespoon fresh lemon juice
- 3 tablespoons water, plus more if necessary
- 1/4 cup grated parmesan cheese
- sea salt, to taste
- Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl and stir in the cheese.
- Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.
Image and Recipe Source: Ambitious Kitchen
- 1 cup canned red baby beets, drained
- 1 clove garlic, roughly chopped
- ½ cup almonds
- ½ cup parmesan cheese, grated
- ½ cup olive oil
- 1 tablespoons lemon juice
- Salt to taste
Add all ingredients except for the oil to a food processor or blender and pulse several times.
Leaving the food processor (or blender) running, slowly add the olive oil until all ingredients are well combined. If the pesto is too thick for your blender to process, add a small amount of water until desired consistency is reached.
Image and Recipe Source: Young Broke and Hungry
Traditional Basil Pesto
- 3 cups fresh basil leaves, slightly packed
- 1/3 cup grated parmesan cheese (freshly grated is best)
- 2 teaspoons (2 cloves) minced garlic
- 1 teaspoon lemon zest
- 1/4 cup toasted pine nuts
- 2 teaspoons lemon juice
- 1/2 cup olive oil
- OPTIONAL: pinch of red pepper flakes
Add the basil leaves, parmesan cheese, minced galric, lemon zest, pine nuts, lemon juice and, if using, red pepper flakes to a blender or food processor. Blend continuously until the ingredients start to breakdown.
Stream in the olive oil and allow the ingredients to emulsify with the oil. You want to continue processing until the oil is combined with the basil and your other ingredients.
Homemade pesto can be stored in the refrigerator for up to 1 week. You can also pour the pesto into ice cube trays and freeze. Remember to transfer the frozen pesto to a zip top bag once frozen.
Image and Recipe Source: Little Spice Jar
Paleo Kale Pesto
- 3/4 cup packed parsley leaves
- 1 1/4 cup packed baby kale
- 3/4 cup pine nuts
- 1/4-1/2 cup lemon juice
- 3/4-1 cup olive oil
- 2 teaspoons garlic cloves
- 1/2 teaspoon sea salt
Pulse the kale, parsley, olive oil, salt, garlic, and lemon juice in a food processor until smooth.
Add the pine nuts and pulse until the they are ground to desired consistency.
Store in fridge or top off your favorite meals.