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By Sophie Van Tiggelen 3 Comments

Basil-Mint Pesto [Paleo – AIP – Nut-Free – Dairy-Free ]

Basil-Mint Pesto [Paleo - AIP - Nut-Free - Dairy-Free ]

Enjoy this nut-free and dairy-free pesto on your favorite roasted vegetables, grilled fish, and grilled meat! With only 4 ingredients, this versatile green sauce really packs a punch of flavor and tastes great on pretty much everything. Use ultra-fresh ingredients for even better results.

Basil-Mint Pesto [Paleo - AIP]
 
Print
Prep time
15 mins
Total time
15 mins
 
This recipe is 100% compliant with the strict elimination phase of the Autoimmune Protocol (AIP).
Author: Sophie Van Tiggelen
Recipe type: Condiments
Cuisine: Paleo Autoimmune Protocol
Serves: 1/2 cup
Ingredients
  • 2 cups chopped basil leaves
  • 2 cups mint leaves
  • 2 cloves garlic, sliced
  • 1/4 cup + 2 tablespoons extra-virgin olive oil
  • 2 teaspoons lemon juice
  • Pinch sea salt
Instructions
  1. Combine all ingredients in a blender or food processor. Mix on medium speed for 30 seconds or until pesto reaches your preferred consistency.
  2. You may have to stop once or twice to scrape down the sides of the blender or food processor with a spatula.
  3. Transfer to an airtight container and refrigerate until needed.
3.5.3226

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Basil-Mint Pesto [Paleo - AIP - Nut-Free - Dairy-Free ]

This recipe has been shared on the Paleo AIP Recipe Roundtable over at Phoenix Helix.

Disclosure of Material Connection: Some of the links in the post above may be “affiliate links or Amazon affiliate links”. This means that if you click on the link and purchase the item, I will receive a small affiliate commission. As an Amazon associate, I earn from qualifying purchases. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Filed Under: AIP Condiments & Sauces, AIP Latest Recipes Tagged With: basil, condiments, mint, pesto

About Sophie Van Tiggelen

Sophie Van Tiggelen is a passionate foodie, recipe developer, author, and photographer. Diagnosed with Hashimoto's thyroiditis in 2009, she used the Autoimmune Protocol (AIP) to reverse her condition, and today, Sophie lives a full and vibrant life free from the anxiety and flare-ups that often accompany autoimmune diseases. With her food and lifestyle blog, A Squirrel in the Kitchen, Sophie shares her AIP experience and empowers others to develop new habits to promote good health and wellness. Through years of experience, she has developed simple strategies to be successful on AIP, including numerous mouth-watering, allergen-free recipes that everyone (even those without autoimmune diseases) can enjoy. Sophie is on a mission to make the Autoimmune Protocol - and all that it encompasses - more accessible and sustainable for anyone looking for a more nutritious, more delicious, more health-conscious life.

Reader Interactions

Comments

  1. Karen says

    May 22, 2017 at 5:37 pm

    Can I just come live at your house for a while? This looks so amazing……..good for zucchini noodles or as a dip, or ?????

    Reply
    • Sophie Van Tiggelen says

      May 23, 2017 at 7:58 am

      Sure, if you do all the dishwashing 🙂 I love this pesto on oven roasted vegetables or grilled meat!!

      Reply

Trackbacks

  1. Rainbow Roasted Vegetables with Basil-Mint Pesto [ Paleo - AIP ] says:
    May 7, 2017 at 10:32 am

    […] with a super delicious dairy-free and nut-free pesto to transform these quiet little veggies into something so lively and bursting with flavor! There […]

    Reply

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Hi! I'm Sophie - welcome to the blog! I am using the Autoimmune Protocol (AIP) to live well with my autoimmune condition (Hashimoto's). Let me show you how I recovered my health and energy through diet and lifestyle adjustments!

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