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Home » Sauces and Dressings » Basil Truffle Pesto

Basil Truffle Pesto

Published: Oct 18, 2019 ~ by Tracey Hatch-Rizzi
Updated: May 18, 2022 ~ Leave a Comment

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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!

Basil Truffle Pesto in a ramekin with small wooden spoon.

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.

Basil Truffle Pesto ingredients in a food processor bowl.

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!

If you don’t have truffle salt, you can always just use regular salt instead or try using truffle oil.  

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.

Basil truffle pesto in a glass jar with salt bowl and metal spoon.

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

This post contains affiliate links. As an Instacart and Amazon Associate, I earn from qualifying purchases.

Basil truffle pesto in a glass jar with salt, pine nuts and a small metal spoon.

Basil Truffle Pesto

Author: Tracey Hatch-Rizzi
The big secret (okay, not so big now!) to making this pesto sooooo delicious is the addition of truffle salt.  Truffle lends a rich savory flavour that goes with about anything you’d use pesto for.
5 from 1 vote
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Prep Time: 5 minutes
Total Time: 5 minutes
Category: Sauces, Dressings and Dips
Cuisine: American, Italian
Method: No cook
Yield: 1 cup
Diet:Gluten Free
Special Diet:AIP, Keto, Low-Carb, Low-FODMAP, Paleo

Ingredients
 
 

  • 2 cups fresh basil
  • ¼ cup pine nuts (optional for AIP – see notes for nut options)
  • ½ cup parmesan cheese (optional for AIP)
  • ⅓ cup olive oil (can add more or less depending on desired consistency)
  • ½ teaspoon black truffle salt
  • ½ teaspoon black pepper (optional – omit for AIP)
  • ¼ lemon (juice only)

Instructions
 

  • 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.
  • Combine all ingredients in a food processor and blend to desired consistency.  You can also use a Nutribullet for this step.
  • Taste and adjust addition of ingredients to your liking.

Notes

Some folks like a thick pesto, while others like it to be thinner.  All measurements can be adjusted for your personal taste – but add a little at a time, because you can always add, but you can’t remove!  Especially with salt.  If you want it more ‘truffley’, start by adding a pinch at a time.
For a spicy pesto, try adding a pinch of red pepper flakes!
Don’t be limited to basil – pesto is something that can be made ‘without borders’ so to speak.  Try it with spinach or kale.  And try substituting the olive oil with garlic-infused olive oil.

Additional nut options:

  • brazil nuts
  • walnuts

Nutrition

Serving: 1 tablespoonCalories: 78 kcalProtein: 2.2 gFat: 7.5 gCholesterol: 3.1 mgSodium: 137 mg

*Net carbs = carbohydrates – fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

Keywords: basil pesto, basil truffle pesto, truffle pesto
Did you make this recipe?Leave a review below, then snap a picture and tag @Rad_Foodie on Instagram so I can see it!

Filed Under: AIP, Ingredients, Keto, Low FODMAP, Paleo, Recipes, Sauces and Dressings, Vegetarian

About Tracey Hatch-Rizzi

Tracey Hatch-Rizzi, LAc, MAcOM is a licensed acupuncturist and herbalist with a strong background in science and nutrition. She has followed a ketogenic diet since 2018 and has over 10 years' experience with special diets, including the low-FODMAP diet. Tracey is dedicated to providing delicious, healthy recipes, and educational resources to help others find optimal health through informed diet and lifestyle choices.

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Nice to meet you!

Blog author.

Hey there! I’m Tracey – an acupuncturist, nutrition nerd, cat herder, outdoors enthusiast and lover of comfort food! I enjoy cooking mostly healthy keto, low-carb and low-FODMAP recipes and sharing them (okay, eating them too…)!  When I’m not making a huge mess in the kitchen, I’m exploring and enjoying the beautiful Pacific Northwest.  Learn more…

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