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