The addition of truffle salt takes this basil pesto to a whole new level. There are suggestions for an AIP version of this, where you really won’t miss the omitted ingredients. I enjoy this recipe both ways!
Ahhh, basil! I grow several big, healthy plants every year. They’re beautiful and I love moseying out to the garden to pick leaves all summer long. There’s nothing like fresh basil… except maybe this basil pesto! Once autumn hits, I make a huge vat to freeze to last until the next year’s harvest.
There are so many ways to make delicious pesto! I’ve made this as a ‘pesto without borders’ and replaced basil with spinach and kale, but this is my good ol’ tried-and-true standard.
The big secret to making this sooooo delicious is the addition of truffle salt. Truffle lends a rich savory flavour that goes with about anything you’d use pesto for.
Well, I guess there are two big secrets: If I’m using nuts, I toast them. It just enhances the nutty flavor of whichever one you choose to use.
Try some variations!
I’ve made this recipe with pine nuts and brazil nuts. It’s always fun to switch it up! I’ll make two batches every year – one with nuts and cheese and the other totally AIP. Ya, know what ‘they’ say, variety is the spice of life, right? I have tried making this recipe with flax seeds before, but I don’t recommend it. They tend to absorb the moisture from the basil and bulk up, giving the pesto a weird texture. Pumpkin seeds can be good, too, and I’ve heard hemp seeds can work well, but I haven’t tried those yet. If you try them, let me know how it turns out!
What to do with all the pesto you just made
My favorite uses for pesto is in zucchini lasagne, veggie ‘noodles’, homemade pizza using a Keto Pizza Crust, with meatballs or just plopping a dollop on chicken, salmon, or any protein to cook up a delicious meal. It makes weekday meals a breeze.
I like to store my pesto in small mason jars and freeze them until I need them. I also make sure I fill a couple of ice cube trays, freeze those and then pop the frozen cubes out into a freezer bag. That way if you need to thaw some pesto quickly, just take out a couple cubes and they thaw in no time at all – easy squeezy!
Other recipes to use basil truffle pesto in
- Keto Pizza Crust (with Fathead dough)
- Crème Fraiche Dressing with Preserved Lemon Paste
- Keto Seasoning for Barbeque
- Blueberry Pizza with Prosciutto and Gorgonzola
- Indian Spiced Salmon
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Basil Truffle Pesto
- Toast the nuts (optional, but I like the added depth of flavor this gives) in a skillet, over medium heat until slightly golden and fragrant.
- Taste and adjust addition of ingredients to your liking.
Additional nut options:
*Net carbs = carbohydrates – fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.