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–+ servings
Ebonie Garnica

Basil Pesto With Parmesan And Pine Nuts For Full GAPS

Fresh basil pesto for Full GAPS with pine nuts, raw olive oil, garlic, lemon and optional Parmesan. Make it cold in the food processor and measure the finished sauce into meals.
Print Recipe
Servings: 1 batch
Course: Full GAPS, Sauce
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh basil leaves Measure before processing.
  • 4 cloves garlic Peeled.
  • 1/2 cup raw cold-pressed extra-virgin olive oil This is the total measured oil, added in portions.
  • 1/2 cup grated raw Parmesan Optional; after natural hard cheese has been introduced.
  • 1/2 cup pine nuts Use the form already introduced and tolerated.
  • 1 lemon Use the zest and juice; remove seeds.
  • natural sea salt and black pepper To taste.

Equipment

  • Food processor Ninja BN801 eight-cup Precision Processor bowl and chopping blade. Stop the motor before opening or scraping.
  • Measuring cups, knife, grater and spatula Measure ingredients before processing; zest and juice the lemon.
  • Covered refrigerator container or freezer-safe container For the finished pesto; leave half an inch headspace when freezing in freezer-safe glass.

Method
 

  1. Prepare and measure the basil, peeled garlic, pine nuts, optional grated Parmesan, and lemon zest and juice. Measure the half cup of olive oil separately.
  2. Fit the chopping blade into the processor bowl according to its manufacturer. Add the basil, garlic, pine nuts, optional Parmesan, lemon zest and juice, and a small portion of the measured oil. Lock the lid.
  3. Pulse briefly until the leaves collapse and the larger pieces begin breaking up. Stop the motor, remove the lid safely, and scrape down the sides if needed.
  4. Add more of the measured oil, lock the lid, and pulse again. Repeat with the remaining measured oil until evenly combined and spoonable. Stop the motor between additions and keep the mixture cool.
  5. Taste and mix in salt and pepper as wanted. Transfer to a clean covered container and refrigerate promptly, or measure the portion needed for the meal.

Notes

One batch; finished volume varies with leaf packing, optional cheese and processing. Measure completed pesto when another recipe calls for a specific portion.
Keep the measured half cup of oil raw. Divide that amount among the additions; do not add a second half cup or an unmeasured pour. Stop the BN801 motor before opening the lid, adding oil or scraping.
Full GAPS after raw nuts, garlic and other ingredients have been introduced. Natural hard cheese must fit the dairy progression when used. Omit optional Parmesan for a dairy-free batch. Egg-free; contains pine nuts and is not No-Plant or early Intro.
Refrigerate promptly in a covered container and use within three days. Freeze for longer storage; leave half an inch headspace in freezer-safe glass. Label with the preparation date.

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