I wrapped up the recipe testing for my book on March 1st and felt like I needed a break from desserts and then went to Austin for Paleof(x) and continued to eat by lots of treats, so April 1 was my hard stop. Well sort of. Not a great time of the month for me to chose to cut out my beloved chocolate and the bag of Enjoy Life chocolate chips in the freezer has never tempted me so badly. I've caved twice – once after a two hour battle for bedtime with Asher and once when I was crashing in the afternoon after a long day entertaining an energetic toddler. Word of advice if you decide to do the sugar cleanse: rid your house of everything sweet! Your sugar monster will find it, even if it's hiding deep in the freezer.
I've actually done quite well considering though and have seen it more as a challenge for recipe creation than a hinderance. I really wanted to put mango in my avocado salsa the other day to top a blackened fish, but that will just have to wait for a few more weeks! But you better believe that I will find a way to make a baked good or two during this detox all while keeping within the protocol. 🙂
This pesto sauce is killer and does not include parmesan cheese as my old recipe does. I am using it in a few savory recipes coming up, so I wanted to publish the sauce first so you can make a jar of it ahead of time if you choose!
Cassidy @ Cassidy's Craveable Creations
I have a similar recipe but I use a vegan parmesan cheese recipe in mine. I will for sure have to make yours, it looks fantastic! … I can’t wait for your book!
I am currently doing the 21DSD too and made some pesto sauce earlier this week but I used spinach and almonds since I didn’t have any basil or pine nuts on hand. lol
I am also considering doing her 21 day sugar detox… Let us know your results. I would be really interested. It is still ebook form I belive. Her print book is coming out in October 2013..correct?
Against All Grain
Yes it’s coming out in print in the Fall!
The pesto looks genius. What do you serve it with?
Against All Grain
We put it in scrambled eggs, on turkey rolled up with avocado, or in my newest chicken roulade recipe
What can I substitute for the pine nuts due to nut allergies?
Against All Grain
You can use walnuts, but the taste and texture will be different.
I’ve used hemp seeds in replacement of pine nuts and parmesan cheese in pesto and it is amazing!
Thank you for sharing your recipe! We made this over the weekend and loved it. We didn’t even miss the cheese!
Thanks for the recipe idea. I have been on a self-imposed Wheat-Free, Dairy-Free, Nightshade-free, Soy-free, Corn-free, Sugar-free program, beginning with the wheat in Jan., followed by Dairy in Mar, and the rest after consulting a Naturopathic Dr. in May. The tomato & pepper part is the hardest part and what I hope the most that I’ll be able to reintroduce to my diet eventually. Finding a nice pesto recipe will allow me to try a few wheat&corn free pastas. Yay!
i know this post about pesto is nearly a year ago. i add Apple Cider Vinegar and use lime instead of lemon for a dressing on roasted veggies or salad with or without nuts. i have the same intolerances and seek to avoid progressive auto-immune blah blah.
Can I replace pine nuts with walnuts? I am allergic to pine nuts.
Against All Grain
Yeah that’s fine!
I am craving pesto right now, but am trying not to eat grains! What on Earth can I eat with this to satisfy this craving? Thanks!
Thanks for the recipe! I’ve been going broke buying pre-made dairy free pesto. I also eat a dairy free, gluten free, nightshade free, refined sugar free, mostly soy free, vegetarian diet. People always ask “what DO you eat?” Little do they know the wide array of food wonders still out there! My favorite things to put pesto on are: Mung bean fettucine with vegetables (https://www.amazon.com/Explore-Asian-Organic-Fettuccine-7-05-Ounce/dp/B004NSIBWY), lentils and quinoa, and spaghetti squash. I eat a lot of pesto. 🙂
What would be a good substitute for the garlic? I’m breastfeeding and my son can’t handle when I eat garlic. I’ve got a BUNCH of fresh basil to use up though and would love to make this! =)
Could one possibly use “notch” aka Nutritional Yeast in this marvel to mimic a parma riff?….Love everything about this authentic pesto…yet missing the parmigiano reggiano in the original version…Thoughts anyone?
I was just diagnosed with lactose intolerance…alas…missing one of two necessary digestive enzymes…Thanks for any insights people!
I realise this is a really old post so I hope you get this, I’m lactose intolerant too but just to anything to do with a cow basically. Assuming you’re the same I’d use Pecorino Romano, very similar to Parmigiano Reggiano but made from Sheep’s milk. You’ll find in Italy they often use it instead of Parmigiano Reggiano when making pesto. In my opinion it’s nicer!
Thanks for this gluten free, Paleo pesto recipe. I ‘discovered’ the joy of pesto shortly before I hit rock-bottom with my Progressive MS. Then I started my amazing Paleo journey, I am healing so much after only 23 months that I am planning on doing my CSA this year, because I am driving, and thriving, again. Yes to Paleo Pesto!!
Really great recipe – I leveraged this with a zucchini based pasta with pesto and olives. I just added a few extra garlic cloves and it has been DELICIOUS! Thanks Danielle.
So good hubby won’t eat cheese so happy I found your site and could make pesto taste good without the cheese thanks! Big hit with fussy 6 year old & 4 year old as well
Just made this with a few adjustments. I like a little basil so I used about 1/4c. Basil and 1/2c. Leaf lettuce, i also added a little parmesean cheese. This is my first attempt at pesto, and it was terrific. Thank you for the healthier versions of delicious food.
How far in advance can I make this pesto?
Love this recipe! I enjoy as is, and my regular diet family sometimes adds parmesan on top. This year I grew 7 basil plants in my garden and have gotten a bigger harvest each time I trim them. Yesterday I made 24x this recipe!! My freezer is half full of pints of pesto for winter, it freezes beautifully. I also have 4 different recipe cards in my binder so I can customize based on supply, 1x, 4x, 6x, 8x (this is as big as my food processor can take at once.)