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Pesto with basil and homemade milk kefir

Pesto is a sauce that invented in Genoa, Italy.

It’s typically made from a combination of crushed pine nuts, garlic, Parmigiano-Reggiano cheese, olive oil, and basil leaves, which give the sauce its distinctive bright green hue.

Pesto serves as an ideal substitute for tomato-based pasta sauces and also makes tasty addition to pasta dishes, vegetable plates, warm or cold salads, and chicken dishes.

This is my pesto option with homemade kefir served with gluten free penne.

Ingredients and preparation steps

  • 2 garlic cloves
  • handful of roasted almonds
  • 4 tablespoons of homemade milk kefir
  • 2 tablespoons of lemon juice
  • 2 tablespoons of olive oil
  • handful of fresh basil
  • 1/2 teaspoon of Himalayan sea salt

In a food processor or blender (I love Nutribullet 🙂 first blend almonds for about 10 seconds, then add other ingredients and blend all for about 15 seconds to break down the ingredients.

Serve pesto with pasta or gnocchi.

This time I choose gluten free penne.