Paleo Garlic Pesto Sauce

5 from 2 reviews

Pesto minus the dairy, but still full of the flavor!


  • 1 cup Packed Fresh Basil Leaves
  • 1 Garlic Bulb
  • 1/4 cup Pine Nuts
  • 1 Lemon {juiced}
  • 1/4 cup EVOO {extra virgin olive oil}
  • 1/4 teaspoon Kosher Salt
  • Cracked Pepper to Taste



  1. Preheat oven to 375 degrees Fahrenheit.
  2. Peel the outer layers of the garlic skin off leaving the cloves still attached.
  3. Cut the top of the bulb off. Make sure to cut the tops of cloves hiding on the side.
  4. Wrap in aluminum foil with the cut side up.
  5. Bake at 375 Fahrenheit {balance in the muffin pan} for 30-45 minutes.
  6. Remove from oven and let cool before you handle.


  1. Toast the pine nuts in a small/medium-sized pan over low/medium heat. Stir them constantly and remove from heat when they’re slightly brown and fragrant. {Careful, they can burn easily}.
  2. Add basil, lemon juice, roasted garlic, ½ the EVOO, and toasted pine nuts to a food processor. Pulse until it’s evenly combined.
  3. Add the salt, pepper, and remaining EVOO to the food processor. Pulse until it’s smooth and cream.