Bring a little flavour into your life with this zippy, bright, and fresh basil pesto. It’s made with loads of fresh basil, fresh lemon and pecans. Use it on everything from salad to pasta to toast!
This dairy-free basil pesto is so creamy and tasty that my son & husband beg me to make it and store it so they can enjoy it with their favourite pasta or pizza. I have to confess too that lately, my brand new secret obsession has been pesto. I have them on eggs, pasta, toast, breakfast, at lunch, for dinner. This pesto has vibrant colour, creamy (and totally lickable) pesto.
This pesto goes great with this grain-free pizza crust. Make sure to try it out by clicking here.
Recipes you may enjoy:
Mint pesto
Grain-free pizza crust
Bruschetta pizza
Garlic & herb baguette & dip
Make sure to tag me on Instagram @reclaimedhealthjayde if you make it!
If you are wanting more recipe inspiration, join my private Facebook group.
Pesto Pizza
Ingredients
- 2 cup fresh basil stems removed
- 2 garlic cloves
- 3/4 cup olive oil
- 1/4 cup raw pecans
- 1 lemon juiced
- salt & pepper to taste
- 1 scoop Nutridom Canada's Marine Collagen
- 3 droppers of Nutridom Canada's Liquid Ginseng
Toppings
- 1/2 cup cherry tomatoes sliced
- 1 small cooked chicken breast shredded
- fresh basil leaves
Instructions
- Place all ingredients into a high speed blender and blend until smooth.
- Spread the pesto on a pre-cooked pizza crust and top with sliced tomatoes and shredded cooked chicken.
- Bake in the oven at 350 degrees for 10 minutes until crisp and warm.
Did you like this recipe? I have plenty more in my free e-books, download yours today by clicking here.
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I would love for you to join the Reclaimed Health Community Facebook Group. I share lots of delicious gluten-free and dairy-free recipes, health tips etc.
