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–+ servings
Clear glass jar of Lemon-Basil Pesto with sprinkles of pine nuts on a wood table - wide shot.

Lime-Basil Pesto

Nutrivore Score: 279
Prep Time 6 minutes
Cook Time 14 minutes
Total Time 20 minutes
Servings 12
Calories 94kcal
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Ingredients

  • 4 cloves garlic
  • 2 cups basil lime, lemon, sweet, holy, or thai
  • 1/4 cups pine nuts
  • 7 tablespoons olive oil extra virgin
  • 1/4 teaspoon salt

Instructions

  • Heat a well-seasoned cast iron skillet over medium heat.  Add garlic still in the peel to the pan.  Stir or shake the pan frequently so the garlic rotates and cooks on all side.  Cook until garlic is starting to brown and is feeling fairly soft to touch, about 7-8 minutes.
  • Remove the garlic from the pan and add the pine nuts.  Again, stir or shake the pan frequently so the pine nuts toast on all sides.  Cook until starting to brown and become fragrant, about 5-6 minutes.
  • Remove the pine nuts from the pan and let cool.  Peel the now cooled garlic. Place in a blender or food processor with the other ingredients.  Pulse until it’s a paste.

Nutrition

Nutrition Facts
Lime-Basil Pesto
Amount per Serving
Calories
94
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
49
mg
2
%
Potassium
 
33
mg
1
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.2
g
1
%
Sugar
 
0.1
g
0
%
Protein
 
1
g
2
%
Vitamin A
 
212
IU
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
9
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Autoimmune protocol variation:  The only part of this recipe that isn’t AIP-friendly is the pine nuts in the pesto.  Simply omit the pine nuts and reduce the olive oil to 6 Tbsp instead.