Herb Pesto

Gluten-free, Grain-free, Low-FODMAP, Raw, (Paleo, Vegan)


When you think of pesto, you probably think of basil. However, pesto can be made of all different types of leafy greens and herbs. Basil is traditional and makes me think of summertime. I also wanted to create a winterized version, so I substituted winter herbs like rosemary, sage, and thyme in place of basil to create a more cozy pesto that can accompany your favorite salad, pasta or risotto dishes, sandwiches, crackers, cheese, and hors-d’oeuvres. Get creative!

Makes 1-2 cups
Prep Time: 15 mins
Equipment: Food processor, air-tight jar

Winter Herb Pesto


1. Toast the pine nuts in a skillet on the stove until aromatic and lightly browned. Add all greens and herbs to the bowl of a food processor (work in batches for smaller food processors). Pulse to break up the greens and then add the remainder of the ingredients. Process on high until the pesto is smooth and creamy. Scrape down the sides as needed.

  • 3 cups leafy greens mix (baby spinach, kale, arugula, etc.)
  • 2 tbsp cup fresh sage
  • 2 tbsp cup fresh rosemary
  • 2 tbsp cup fresh thyme
  • 1/4 cup pine nuts, lightly toasted
  • 1/4 cup garlic-infused olive oil
  • 1/4 cup shaved parmesan cheese (leave out for paleo and vegan)
  • Juice of half a lemon
  • White pepper to taste
  • Pinch of salt

2. Pour the pesto into an airtight jar and refrigerate. Pesto will keep up to 5 days.

Summer Herb Pesto

1. Add the spinach and basil to the bowl of a food processor. Pulse to break up the greens and then add the remainder of the ingredients. Process on high until the pesto is smooth and creamy. Scrape down the sides as needed.

  • 2 cups fresh baby spinach
  • 1/2 cup fresh basil
  • 1/4 cup sunflower seeds
  • 1/4 cup garlic-infused olive oil
  • 1/4 cup shaved parmesan cheese (leave out for paleo and vegan)
  • Juice of half a lime
  • White pepper to taste
  • Pinch of salt

2. Pour the pesto into an airtight jar and refrigerate. Pesto will keep up to 5 days.

Paleo & Vegan Variation: Omit the parmesan cheese to make it paleo or vegan and add an equivalent amount (1/4 cup) of almond flour in its place to create a nutty flavor!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s