I am moving many of my recipes from the Grain-Free Foodies blog over here.
GAPS-legal Pesto
Ingredients:
4 oz basil leaves
1 cup pine nuts, toasted (or sunflower or pumpkin seeds)
1/2 cup oil
1 tsp salt
2 (or more) cloves of garlic
honey to taste (optional)
Combine in food processor and blend. Taste and adjust seasonings as needed. This pesto is somewhat thin, which we don't mind, but you could thicken it with nut butter, coconut, or white beans (if you are at that point in the diet). I have found that cashews work well in place of pine nuts. As for oil, olive oil is traditional, but can be bitter, and there is no cheese to offset the taste. We used macadamia oil with great results.