Pesto is such a flexible sauce–I use it on pizza, pasta, eggs, flip-flops (just kidding Guy Fieri)–that can be made in so many ways. Traditionally, pesto has garlic, basil, pine nuts, a hard cheese such as Parmesan, and olive oil. I began making it with sugar snap peas a while back as a source of different brightness and texture. I also will use vegetable broth at the end of mixing if the pesto is thicker than desired instead of adding more olive oil in order to reduce the amount of fat.
This recipe can be made vegan or vegetarian by simply not using cheese. Traditionally, pesto has garlic, so you can add a clove into the mixer as well, if you like. I also add just a little bit of apple cider vinegar. Apple cider vinegar adds a nice bit of acidity to many dishes and reportedly has many healthful benefits associated with it.
Check out my pork and pesto zoodles recipe for a great use of the pesto!
Basil and Snap Pea Pesto | Paleo and Gluten-Free
- Blender or food processor
- ½ cup Almonds Raw, whole, unsalted
- 1 cup Fresh basil
- 2 cup Sugar snap peas whole, washed
- ½ cup Parmesan cheese shredded
- ¼ tsp Salt
- 1 tbsp Apple cider vinegar
- ½ cup Olive oil extra virgin
- Vegetable broth optional
- In a blender or food processor, add the ingredients in the order listed and blend until minced. The blender will need the oil sooner than a food processor.
- While running, slowly drizzle the olive oil. You may need to stop and scrape the sides.
- If the pesto is too thick, you may add more olive oil or a little vegetable broth until the desired consistency is achieved.