Upgrade your next platter, pizza base or pasta sauce with this gluten-free, dairy-free, pesto

Prep 5min  | Serves 1 cup

Recipe By: Miranda Brady / @clean_treats


  • 2 cups basil leaves - washed and packed
  • 1/3 cup walnuts or pine nuts - lightly toasted
  • 2 cloves garlic - minced
  • 1 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 3 tbsp water
  • 3 tbsp olive oil
  • 1 tbsp Gevity Rx Bone Broth Body Glue - Natural
  • ¼ tsp salt
  • 1/8 tsp black pepper


  1. Heat a fry pan and lightly toast the nuts until fragrant
  2. Add toasted nuts, garlic, basil, bone broth, lemon juice, nutritional yeast, salt and pepper to a blender and process until it forms a thick paste
  3. Add the olive oil and then water a tablespoon at a time and blend until smooth
  4. Store in a sealed jar in the fridge for up to 1 week


  • If you are following a low fodmap diet, remove the garlic cloves and sub the olive oil for garlic-infused olive oil
  • Any nuts would work in place of the pine nuts/walnuts 
  • Use pesto as a base for pizzas, on sandwiches, in wraps, as a pasta sauce or tossed through roast veggies!


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