recipe:

SIBO Friendly pesto

Basil, Lemon, & PIne Nut Pesto

 
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This modified pesto is garlic- and dairy-free, and you’ll never know the difference. Fresh basil meets zesty lemon and earthy pine-nuts for an easy condiment that can bring any plain protein to life.

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INGREDIENTS

  • ¼ cup toasted pine nuts

  • zest and juice of one small lemon

  • 2 cups (lightly packed) organic basil, leaves only

  • ½-3/4 cup extra virgin olive oil

  • Salt and pepper to taste

DIRECTIONS

  1. Put pine nuts, lemon zest and lemon juice in a small food processor and pulse until finely chopped.

  2. Add all basil leaves to bowl of processor.

  3. Turn processor on and drizzle olive oil into bowl until mixture is the consistency you like. (Go for something between a paste and a sauce.)

  4. Taste for flavor and add salt and pepper as desired. If it’s too lemony for you, add more olive oil.

  5. Use to top a tomato, hard-boiled egg, poached salmon, baked chicken or anything else you like!