Tuesday, September 10, 2013

Basil Pesto (AIP)

My basil plants got a little out of control. And there's pretty much only one reason I even plant basil: PESTO! Except I started the Autoimmune Protocol 12 days ago (go me!) and how in the world do I make pesto without dairy and without pine nuts that still tastes deliciously like fresh pesto? There was the option of pistou (pretty much just basil, garlic, EVOO, and sea salt), but I was afraid that it wouldn't have the fullness of flavor without the nuts. I made it, and I was right; it was good, but it wasn't what I wanted. So what is nutty but isn't a nut? And it finally dawned on me: coconut! Hello, right?! AIP-appoved pesto!

Basil Pesto (AIP)
4 cups fresh basil leaves, packed
4 cloves garlic
½ - ⅔ cup extra virgin olive oil
2 tsp lemon juice
⅓ cup dessicated coconut
Sea salt, to taste
Black pepper, to taste (omit for AIP)

Place the basil leaves and garlic in a food processor and pulse until finely chopped. Add ¼ cup of olive oil, lemon juice, and coconut, and start the food processor again. Drizzle the olive oil into the mixture until the desired consistency is reached. You are looking for it to hold together but also be a slightly runny paste. Add sea salt to taste and pepper if desired.

Not sure how to eat your new pesto? See my serving ideas:

Bacon-Wrapped Pesto Chicken
Pesto-topped Beef Heart Strips
Pesto Chicken
Pesto Burger