Homemade Paleo Pesto (AIP Option)

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Interested in a paleo pesto sauce recipe? Read on!

Homemade pesto is one of my favorite paleo sauces because it makes a boring dish way more interesting.

But because I am currently on an AIP diet, I made a variation for that diet as well.

This recipe is also Whole 30 compliant so it works for a lot of eating choices.

I have about a dozen basil plants growing in my garden and in planters on my deck just for the purpose of making pesto. Bonus: basil keeps black flies away!

Find out more about basil and why I love it (and other favorite herbs).

Paleo Pesto Recipe (AIP Option)

Pesto is one of the simplest sauces to make. But It’s a tasty and luxurious sauce that always makes me feel like I’m eating something special! Here are the basic for making pesto:

• Add basil, nuts (or coconut flakes), garlic, nutritional yeast, and salt to a food processor and pulse to combine.
• Then slowly stream in the olive oil while the food processor is running.

It’s really as simple as that!

Paleo (and AIP) Pesto

Simple Paleo Pesto Recipe for preserving or eating right away!

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Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Serving Size 2 cups

Ingredients

• 4 cups fresh basil
• 2/3 cup pine nuts or walnuts use unsweetened coconut flakes or omit for AIP
• 4-6 medium cloves of garlic
• 1 cup extra virgin olive oil
• 1 Tbsp nutritional yeast optional
• salt to taste

Instructions

• Using a food processor pulse the walnuts a few times (skip this step if using pine nuts).
• Add the basil and pulse a few more times.
• Add the garlic and Pulse again.
• Slowly add the olive oil in a steady stream while the food processor runs.
• Add salt to taste.
  

Notes

• Use the highest quality olive oil you can find (I like California Olive Ranch).
• Consider adding 1/4 cup of parsley or other herbs for an interesting variation.
• Try adding 1 tablespoon of lemon juice (or zest) for a brighter flavor.

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Tips for Amazing Pesto

Pesto is one of those kitchen staples that can elevate so many dishes, from pasta and sandwiches to salads and grain bowls. A good pesto is fresh, flavorful, and a delightful burst of green goodness. Here are my best tips for making your pesto not only delicious but also uniquely yours:

1. Use the Highest Quality Olive Oil You Can Find
   Olive oil is the foundation of a good pesto, so it’s worth investing in a high-quality one. A good olive oil brings richness and a subtle fruity flavor that enhances everything else in your pesto. I personally recommend California Olive Ranch, but any extra-virgin, cold-pressed, high-quality olive oil will work wonders. A good olive oil acts as the base, marrying the flavors together beautifully and adding a silky texture.
2. Mix Up Your Herbs for a Unique Twist – Basil is the classic choice for pesto, but don’t be afraid to experiment with other herbs. Adding a 1/4 cup of parsley, cilantro, or even a mix of mint and basil can give your pesto a fresh, unique twist. Parsley adds a bit of earthiness, cilantro gives a refreshing zing, and mint offers a cool, surprising note. Play around with different combinations to find a variation that tickles your taste buds and brings a new twist to your pesto experience.
3. Brighten It Up with Lemon Juice or Zest – Adding 1 tablespoon of lemon juice or zest can really lift your pesto and make it sing with a brighter, more vibrant flavor. The acidity of the lemon juice cuts through the richness of the olive oil and cheese, balancing the flavors beautifully. Lemon zest, on the other hand, offers a more intense citrusy kick without watering down your pesto. It’s like sunshine in a jar, giving your pesto a cheerful edge that wakes up the palate.
4. Experiment with Nuts and Seeds – Classic pesto often includes pine nuts, but why stop there? You can use walnuts, almonds, sunflower seeds, or even hemp seeds as a base. Each type of nut or seed brings a different texture and flavor profile to your pesto. Walnuts offer a more robust, earthy taste, almonds bring a subtle sweetness, and sunflower seeds add a creaminess that’s almost buttery. Experimenting with nuts and seeds can make your pesto stand out in a truly unique way.
5. Cheese Matters—But Choose Wisely – Pecorino Romano is the traditional choice for an authentic Italian pesto, but you can also try Parmesan or nutritional yeast (for a dairy-free twist). Pecorino adds a sharp, salty kick, while Parmesan offers a milder, buttery flavor. Nutritional yeast, on the other hand, is a fantastic dairy-free substitute that still brings a cheesy, savory element without any dairy. Your choice of cheese (or no cheese at all) will make your pesto reflect your taste preferences and dietary choices.
6. Add Garlic for a Flavor Boost – Garlic is a must in most traditional pesto recipes, but you can experiment with different amounts or roasting methods. Roasted garlic, for example, brings a sweet, mellow flavor that complements your herbs beautifully. For a sharper, more robust kick, stick with fresh garlic cloves. You could also try using garlic paste, garlic scapes, or garlic-infused olive oil for a more subtle garlic presence.
7. Use Seasonal Greens and Mix-Ins – Don’t limit your pesto to just basil. You can mix in spinach, arugula, kale, or even dandelion greens. Using seasonal greens not only makes your pesto more sustainable but also adds nutritional variety. Each green brings a unique taste and texture—spinach adds a silky richness, arugula offers a peppery bite, and kale provides a robust, hearty texture.
8. Taste and Adjust – Pesto is a kitchen playground, not a strict science. Always taste your pesto and adjust the seasoning as needed. You might want to add a little more salt, a bit more lemon juice, or a touch of olive oil to change the texture and balance. Don’t hesitate to add more garlic, nuts, or cheese until it tastes just how you like it. Pesto should feel alive and adaptable—always open to your personal preferences and mood.

How to Store and Preserve Pesto

Pesto is a delightful kitchen staple, but if you make a big batch, you’ll want to know how to store and preserve it so you can enjoy it for weeks or months to come. Here are my go-to methods for storing pesto, whether you want it fresh in your fridge or ready to use all winter long in the freezer.

Freezing Pesto for Winter

I love storing pesto in labeled jam jars and freezing them for winter. Freezing pesto is a great way to preserve that vibrant green goodness, retain the flavors, and make sure you have an easy and quick option whenever you need it. Plus, it’s always a treat to pull out a jar of summer pesto in the middle of winter—it feels like a little taste of sunshine.

When filling your jars, make sure they are clean and dry. A good rule of thumb is to fill the jars about 3/4 full and top with plain olive oil. Don’t forget to label each jar with the date and contents so you can keep track of your frozen pesto stash.

Keeping Pesto Fresh in the Refrigerator

If you plan to enjoy your pesto within a few weeks, keeping it in the refrigerator is an excellent option. Here are a few tips to ensure it stays fresh and maintains its bright green color and flavor:

1. Refrigerate Until the Olive Oil Hardens Slightly
   After making your pesto, put it in a clean glass jar and store it in the refrigerator. You’ll notice that after a few hours, the olive oil on top will start to harden a bit. This is a good sign. Hardening helps protect the pesto from oxidation and keeps the herbs from turning brown. A thin layer of solid olive oil acts as a natural barrier against spoiling.
2. Add Extra Olive Oil on Top
   To make your pesto last even longer in the fridge, add a bit of extra olive oil to the top of the jar before sealing it. This extra layer of oil helps to keep the herbs fresher and greener by creating a protective seal. It’s a simple trick that works wonders for maintaining the vibrant color and freshness of your pesto.
3. Store in the Refrigerator for a Few Weeks
   With the extra olive oil trick, your pesto should stay good in the refrigerator for up to a few weeks. Always make sure your jars are sealed tightly to prevent air exposure. Use a clean spoon every time you take pesto out of the jar, as contamination with dirty utensils can cause mold or spoilage.

Thawing Frozen Pesto

When it’s time to use your frozen pesto, there are a couple of easy and quick ways to thaw it without losing much flavor or quality.

1. Thaw in the Refrigerator
   The best method is to simply take a jar out of the freezer and let it thaw in the refrigerator. This slow thawing method allows the pesto to gradually come back to its original texture and flavor while keeping everything intact. It ensures a more even thaw without compromising the quality of the oils and herbs.
2. Quick Thaw in Warm Water
   If you’re short on time and need pesto fast, you can use a quicker method. Set the jar in a bowl of warm water—not hot, as extreme temperatures can degrade the flavor. This method will thaw the pesto in just a few minutes.

Can You Have Pesto on a Paleo Diet (or AIP diet)?

Pesto is a classic favorite, but if you follow a Paleo diet or an AIP diet, you might wonder whether you can enjoy this herb-packed sauce.

Traditional pesto is usually made with pine nuts and Parmesan cheese, which don’t fit into these diets.

Most store-bought pesto varieties contain these ingredients, so they’re not always ideal. But don’t worry—you can still enjoy a delicious pesto that fits your dietary needs with a few simple swaps.

I often use the abundance of fresh basil from my garden to make a simple, customizable pesto. Here’s what you need to know:

1. Skip the Dairy
   Instead of Parmesan cheese, try using nutritional flakes.
2. Nuts and Seeds Substitutes
   If you’re following Paleo, you can use sunflower seeds or walnuts. But for an AIP-friendly version, skip the nuts altogether or substitute with unsweetened coconut flakes.

In short, you can enjoy pesto on a Paleo or AIP diet, but it’s best to make it yourself. That way, you can customize it to fit your personal taste preferences and dietary needs.

How to use Paleo Pesto Sauce

Pesto isn’t just a sauce—it’s a secret weapon in the kitchen that can make a dish pop with flavor. Here are some of my favorite, easy ways to use Paleo pesto in everyday meals:

1. On Pizza
   Skip the tomato sauce and spread your pesto on your Paleo pizza crust. Top it with your favorite veggies, meats, or dairy-free cheese. The herby, garlicky goodness pairs perfectly with just about anything.
2. Sandwiches and Wraps
   Spread pesto on a slice of Paleo bread, or use it as a filling in a lettuce wrap. It adds a burst of flavor and a creamy texture without needing mayo or any unhealthy spreads. Great with turkey, veggies, or avocado!
3. Turkey Roll-Ups
   Pesto makes an amazing filling for turkey roll-ups. Just spread some pesto on a slice of turkey, add a few slices of cucumber or avocado, roll it up, and enjoy a protein-packed, delicious snack or meal.
4. Dairy-Free Dip
   Mix pesto into dairy-free yogurt for a fun and zesty dip. It’s a creative way to enjoy pesto and works great with fresh veggies, plantain chips, or even Paleo crackers.
5. Drizzle Over Roasted Veggies
   Roasted veggies are good, but drizzle them with pesto and you’ve got something extraordinary. The rich, herby sauce adds a punch of flavor that makes every bite memorable.

Pesto is one of those versatile sauces that can work in so many different dishes all year round. Whether you’re using it as a dip, a spread, a sauce, or a topping, it’s a simple way to add freshness, nutrition, and an irresistible flavor boost to just about anything.

More Ways to Preserve the Harvest

If you are wondering how to preserve your garden harvest, try these ideas:

• freezing squash
• preserving basil
• preserving zucchini
• fermented root vegetables
• Sauerkraut recipe

What is your favorite way to use basil pesto?