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Whole30 + Keto Caprese Pesto Salmon Recipe – crispy skin salmon topped with pesto + caprese marinated tomatoes. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

My garden is full of summer tomatoes, and I couldn’t be happier.

One of my favorite ways to use them is on this whole30 + keto caprese pesto salmon. It is ready in under 30 minutes!

The salmon is topped with my oh-so-popular whole30 + keto pesto. It doesn’t have any dairy in it, but you would never guess.

The real star of the dish is the caprese marinated tomatoes. A simple combination of tomatoes, basil, garlic, salt, pepper + olive oil.

Now that I have mastered crispy skin salmon, I love cooking it with the skin on. The skin has so many nutrients, and if it’s crispy I promise you will love it!

Plus, the skin has a ton of fat so perfect for keto macros.

While the salmon is cooking I roasted off some cauliflower, and the whole dinner is ready in 30 minutes!

Both my husband and my kids (3 and 1) love this meal.

When I serve it to my 3 year old, I put the pesto on the side so they can dip it. As long as my kids have a dip, they will eat the fish!

Print
Whole30 + Keto Caprese Pesto Salmon
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
Ingredients

(4) 6-ounce salmon filets (I get my salmon from ButcherBox, which I highly recommend!)

1 teaspoon salt + 1 teaspoon pepper

1 tablespoon avocado oil (or olive oil or coconut oil)

4 tablespoons whole30 + keto pesto (<- link to the recipe)

1 cup cherry tomatoes, sliced in half

2 tablespoons fresh basil leaves, chopped

1 clove of garlic, grated or finely minced

1/4 teaspoon salt + 1/4 teaspoon pepper

2 tablespoons olive oil

Instructions

Heat a large cast iron skillet over medium high heat for 5 minutes.

In a small bowl, make the marinated caprese tomatoes by combining the tomatoes, basil, garlic, salt, pepper + olive oil. Stir to combine.

Pat the salmon filets dry, and season with salt + pepper.

When the skillet is warm, add the avocado oil and sear the salmon skin side DOWN for 5 minutes. Do not move the salmon around so the skin gets crispy.

Flip the salmon, and cook for 1 or 2 more minutes until the salmon has an internal temperature of 120ºF. Remove the salmon and rest it for 2 minutes skin side UP so the skin stays crispy.

To serve, top each salmon with 1 tablespoon pesto, and 1/4 cup of the marinated caprese tomatoes.

4621.8 g926 mg28.3 g4 g0 g14.3 g1.7 g41.4 g86.7 mg
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The BEST Whole30 + Keto Chicken Salad Recipe – packed with vegetables and herbs. Serve as a wrap on lettuce. Meal prep, paleo, gluten free, grain free, dairy free, sugar free, clean eating.

With 100% conviction, I can promise you this is the BEST whole30 + keto chicken salad.

I’m a major chicken salad connoisseur, and this one is my favorite.

Chicken salads make such a great meal prep for lunches, and get better the longer they sit. You can enjoy them in butter lettuce cups (my personal favorite), or on a big plate of greens.

I’ve shared a lot of chicken salad recipes in the past. My keto + whole30 lemon basil chicken salad, whole30 curried chicken salad, whole30 apple + cranberry chicken salad and of course my whole30 apricot chicken salad. But this newest version is my newest favorite.

Most chicken salad recipes use a lot of fruit to add sweetness, which also adds carbs.

To keep this one keto, I left out all fruit, and instead added in tons of crunch and naturally sweet vegetables, herbs, and crunchy pecans. Way fewer carbs, but still absolutely delicious.

The resulting chicken salad is crunchy, savory, and full 0f flavor.

It is going to be your new favorite lunch!

Best of all, this chicken salad makes the perfect meal prep. This recipe makes enough for 6 servings. I’ve had this chicken salad on day 5, and it is not soggy at all. It just keeps getting tastier!

Print
The BEST Whole30 + Keto Chicken Salad
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6
Ingredients

2 pounds chicken breasts or thighs (I get my chicken from ButcherBox, which I highly recommend!)

1 tablespoon olive oil

2 teaspoons salt + 2 teaspoons pepper

4 stalks of celery

1 red bell pepper, ribs and seeds removed

1 bunch scallions, sliced

1 cup parsley, chopped

1 cup roasted pecans, chopped

1/2 cup mayonnaise (or more to taste)

1 tablespoon dijon mustard

salt + pepper to taste

Instructions

Preheat your oven to 425ºF.

Pound your chicken to an even thickness. Place on the baking sheet, drizzle with olive oil, salt and pepper. Roast for 20-25 minutes, until the chicken has an internal temperature of 165ºF. Rest until cool enough to handle.

When the chicken is cool enough to handle, break it into large chunks and pulse in your food processor until finely chopped. Transfer the chopped chicken to a large mixing bowl.

Then, use your food processor to finely chop the celery and then the bell pepper. Transfer to the same large mixing bowl.

Add in the scallions, parsley, pecans, mayonnaise and dijon mustard. Stir to combine. Salt + pepper to taste, and add more mayonnaise if desired.

Serve on butter lettuce, wrapped in collard greens, or scoop on top of baby greens.

Will keep in an airtight container refrigerated for 5 days.

Notes

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. Enjoy cold. I’ve eaten this up to 5 days after making it and the chicken salad wasn’t soggy at all!

3712.6 g980.5 mg18.8 g4 g0 g7.4 g3.8 g18 g53.2 mg
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Whole30 + Keto Cajun Chicken Thighs Recipe – mildly spiced Louisiana style chicken thighs seared crispy. 30 minute dinner! Paleo, gluten free, grain free, dairy free, sugar free, clean eating.

If you’re looking for a way to jazz up some chicken thighs, you’ve come to the right place.

These whole30 + keto cajun chicken thighs bring the flavor, and are ready in 30 minutes!

How To Make Whole30 + Keto Cajun Chicken Thighs

This recipe is so super simple to make. You season the thighs on both sides with my homemade cajun seasoning. Which I love because it is all clean ingredients and whole30 compliant.

Like all of my chicken recipes, this gets a great crust thanks to the cast iron skillet. After it’s seared, I finish cooking it in the oven. Ready in under 30 minutes!

I use chicken thighs that I’ve broken down from whole ButcherBox chickens. My favorite is bone-in skin on chicken thighs because they’re so darn tasty! And have a great fat macro for keto.

If you don’t have thighs on hand, you can swap in chicken breasts as well!

Print
Whole30 + Keto Cajun Chicken Thighs
  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4
Ingredients

(8) 4-oz chicken thighs (I get my chicken thighs from ButcherBox, which I highly recommend!)

1.5 tablespoons cajun seasoning

2 tablespoons avocado oil

Instructions

Heat your cast iron skillet over medium heat for 5 minutes. Preheat your oven to 350ºF.

Pat your chicken thighs dry with a paper towel. Season both sides with the cajun seasoning.

When your skillet is warm, add in the avocado oil.

Sear the chicken thighs skin side DOWN for 3-4 minutes, until crispy and golden. Flip, and transfer to the oven to finish cooking until the thighs have an internal temperature of 165ºF, about 10-15 minutes.

Rest for 5 minutes before serving. Serve warm.

Leftovers will keep in an airtight container for 5 days.

Notes

Keep an eye on the heat of your cast iron skillet. You don’t want it to get too hot or it will burn the spices. Keep it over a gentle, medium heat.

2 thighs4290.1 g611.2 mg19.4 g4.1 g0.1 g1.3 g0.5 g58.6 g280.1 mg
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Whole30 Cajun Seasoning Recipe – a flavorful and mildly spicy keto + paleo blackened seasoning mix. Made with spices you already have in your spice cabinet! Gluten free, grain free, dairy free, sugar free, clean eating, real food.

Now that I’m on an organic spices kick, I can’t stop making my own spice rubs!  They’re so much healthier than store bought since there aren’t sneaky additives or sugars in them.

My latest favorite is this whole30, keto + paleo cajun seasoning. It’s the perfect blackened seasoning I’ve been adding to chicken, fish, soups and grilled vegetables!

How To Make Whole30 + Keto Seasoning

Making your cajun seasoning spice blend is so simple. It’s made with spices I’m sure you already have in your spice cabinet right now. You need:

  • paprika
  • dried oregano
  • dried thyme
  • garlic powder
  • onion powder
  • cayenne
  • kosher salt + pepper

Benefits of Homemade Whole30 + Keto Cajun Seasoning

I highly recommend making your own seasoning mix. It is healthier since you can get all organic spices with no additives. You’ll save a lot of money over a store bought seasoning mix. And bonus, you can adjust the spices to suit your taste!

I like a mild spice cajun seasoning, which is what the recipe is for. This is the right amount of spice if you’re serving it to kids too. But if you like it spicier, you can add in more cayenne!

Print
Whole30 Cajun Seasoning (Keto, Paleo)
  • Author: Natalie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1/2 cup
Ingredients

2 tablespoons organic paprika

1 tablespoon kosher salt

1 tablespoon pepper

1 tablespoon organic oregano

1 tablespoon organic dried thyme

1 tablespoon organic garlic powder

1 tablespoon organic onion powder

1 teaspoon cayenne (for mild spice, add more if you like it spicier)

Instructions

In a small bowl, combine all the ingredients. Will keep in an airtight container at room temperature for at least 3 months.

2 teaspoons110.2 g583.3 mg0.2 g0 g0 g2.3 g0.9 g0.5 g0 mg
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Whole30 + Keto Wedge Salad Recipe – iceberg lettuce topped with dairy free ranch dressing, bacon, onion + tomatoes. Paleo, gluten free, grain free, sugar free, clean eating.

Don’t underestimate the pleasure of cutting into a wedge salad.

So crispy! And cold! Topped with the yummiest toppings of bacon, tomatoes and onion!

Ingredients in Whole30 + Keto Wedge Salad

Your typical wedge salad is topped with bleu cheese dressing. To make it healthier, whole30 + dairy free, I’ve swapped it out for my homemade ranch dressing.

It still gives you the creaminess you love, but keeps this wedge salad keto.

I top it with cherry tomatoes that are fresh from my garden, crispy crumbled bacon and some red onion for bite. Topped with a good amount of fresh cracked pepper.

This salad is ready in 15 minutes, and is the perfect side to grilled meat. I’ll be making this all summer long on repeat.

Print
Whole30 + Keto Wedge Salad
  • Author: Natalie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4
Ingredients

1 head iceberg lettuce, cored and sliced into 4 wedges

1 batch ranch dressing

8 pieces of cooked bacon, crumbled (I get my whole30 + keto bacon from ButcherBox, which I highly recommend!)

1/4 cup diced red onion

1/2 cup tomatoes, sliced

fresh pepper

Instructions

Drizzle the wedge of iceberg lettuce with ranch dressing, then top with crumbled bacon, red onion, and tomatoes. Top with fresh pepper.

1 wedge2683.1 g404 mg22.4 g7.7 g0.1 g4.7 g1.4 g8.1 g38.4 mg
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THE WORLD’S BEST homemade Whole30 + Keto Ranch Dressing Recipe! Made with dried herbs + spices, and ready in 5 minutes. Paleo, gluten free, grain free, dairy free, sugar free, clean eating.

Sorry for yelling at your eyes, but…

THIS IS THE BEST RANCH DRESSING YOU WILL EVER HAVE!

I promise you this is not an exaggeration. Hands down the best ranch dressing ever. This is coming from a total ranch snob.

Bonus? It is so healthy! This ranch is keto, whole30, paleo and dairy free. Happy dance!

Ingredients in Whole30 + Keto Ranch Dressing

You probably have everything you need in your kitchen right now to make this super simple whole30 + keto ranch dressing. Mayo (<- link to homemade because it is the best), almond milk (<- another link to homemade because it’s the best), lemon juice and 6 dried herbs and spices.

If fresh herbs are your thing, you can of course use fresh herbs instead. In the same quantities. But I prefer using dried herbs because I don’t always have all the fresh herbs I need on hand.

How To Make Homemade Whole30 + Keto Ranch Dressing

My favorite way to make this ranch is in the mason jar. First, I’ll make a batch of my homemade mayo which you must make in a mason jar.

While I have out the immersion blender, I add in the spices, lemon juice and almond milk. The whole process takes me less than 5 minutes. Bonus? It’s already in the jar I’m going to store it in!

How Long Does Homemade Whole30 + Keto Ranch Dressing Last?

Your homemade ranch dressing will last for at least 2 weeks refrigerated after making it. Just check for spoilage.

But I’m sure you’ll finish it all way before then. Because once you try this homemade ranch, you’re going to want to put it on ALL THE THINGS!

Print
Whole30 + Keto Ranch Dressing
  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1-3/4 cups
Ingredients

1 batch homemade mayonnaise

1/4 cup unsweetened almond milk

1 tablespoon lemon juice

1 tablespoon dried parsley

1 tablespoon dried chives

1 teaspoon dried dill

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt + pepper, or more to taste

Instructions

Combine all ingredients in a wide mouth pint mason jar. Stir or use an immersion blender to combine. Taste and adjust seasoning to suit your taste.

Best if refrigerated for 1 hour before serving so the ranch has time to marinate all the herb flavors. But I’ve eaten this right away before and it’s still good. Just gets better the longer it’s refrigerated!

I like my ranch a little thicker, especially so I can easily use it as a dip with vegetables. If you like your ranch thinner, just add an extra tablespoon or more of almond milk until desired consistency.

Will keep in an airtight container for 2 weeks.

Notes

You can also use fresh herbs if you have them on hand! Use the same measurements for fresh!

2 tablespoons1280.2 g189.8 mg0.1 g1.7 g0 g0.6 g0.1 g0.5 g11.7 mg
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Whole30 + Keto Fish Tacos with Spicy Coleslaw Recipe – seared mahi mahi topped with a creamy, spicy cabbage slaw. 30 minute recipe! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

Fish tacos are hands down the best tacos around. Who agrees with me?

Just wait until you try this healthier whole30 + keto fish taco with spicy slaw. You’ll want to make every day Taco Tuesday.

Best Whole30 + Keto Taco Shell Substitute

Rather than using flour or corn tortillas, I’ve swapped them out for butter lettuce leaves. It’s my favorite healthy substitute. Cabbage or romaine leaves work too, but butter lettuce is by far my favorite.

The leaves are sturdy yet delicate, wide, and the perfect vessel for a healthy taco.

Ingredients in Whole30 + Keto Fish Tacos

The real star is what’s inside the taco.

Crispy seared, golden brown mahi mahi topped with a spicy + creamy cabbage slaw. Absolutely delicious.

Add on a few more jalapenos and a big squeeze of lime and your taco dreams will come true.

If your diet allows, feel free to use flour, corn, or Siete tortillas (as pictured above, my favorite grain free tortilla).

Print
Whole30 + Keto Fish Tacos with Spicy Coleslaw
  • Author: Natalie
Ingredients Spicy Coleslaw

1/2 cup mayonnaise

2 tablespoons lime juice (from about 1 juicy lime)

1/2 teaspoon salt

1/2 teaspoon pepper

6 cups shredded green cabbage

1/2 cup cilantro, chopped

1/2 cup green onions, chopped

1 jalapeno, ribs and seeds removed, finely diced (or more for spicier)

Taco

(4) 6-ounce mahi mahi filets, cut into 3″ x 1″ strips

2 tablespoons avocado oil

salt + pepper

butter lettuce leaves for taco shell (or siete tortillas for paleo/GF)

Instructions Spicy Coleslaw

In a large bowl, make the dressing in the bottom by combining the mayo, lime juice, salt and pepper. Whisk to combine. Add in the cabbage, cilantro, green onions + jalapeno. Toss to combine.

Taco

Heat your cast iron skillet over medium heat for 5 minutes.

Season your cut up mahi mahi generously with salt + pepper.

When the cast iron skillet is warm, add in the avocado oil. Working in batches so there the pan doesn’t get too crowded, add in the mahi mahi, and sear for 2-3 minutes without touching it until crispy and golden brown. Flip, and cook an additional 1-2 minutes. Remove and rest on a plate. Repeat with the remaining mahi mahi.

Assemble

Place 2 mahi mahi strips on each butter lettuce. Top with the spicy coleslaw. Enjoy!

Notes

You can use another firm white fish in place of mahi mahi, such as cod or swordfish. Or even salmon!

Leftovers will keep in an airtight container for 5 days.

3 tacos4094.3 g664.1 mg8.5 g3.4 g0 g8.5 g3.2 g33.8 g139.7 mg
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Whole30 + Keto Spicy Mexican Coleslaw Recipe – cabbage, cilantro, green onions + jalapeños tossed in a creamy lime dressing. Paleo, gluten free, grain free, dairy free, sugar free, clean eating.

I’m sure you’ve noticed by now that I am a huge fan of coleslaw. Dare I say, it is my favorite form of salad.

You just can’t beat that crunch!

I’ve shared my herby lemon coleslaw, thai almond butter coleslaw, and now my new favorite this whole30 + keto spicy mexican coleslaw.

It is so simple to make. Green cabbage, green onions, green cilantro, green jalapeno. All the best green things. Tossed in a creamy lime dressing.

This whole30 + keto spicy mexican coleslaw is delicious served with mexican spiced chicken and seafood.

Print
Whole30 + Keto Spicy Mexican Coleslaw
  • Author: Natalie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4
Ingredients Dressing

1/2 cup mayonnaise

2 tablespoons lime juice (from about 1 juicy lime)

1/2 teaspoon salt

1/2 teaspoon pepper

Coleslaw

6 cups shredded green cabbage

1/2 cup cilantro, chopped

1/2 cup green onions, chopped

1 jalapeno, ribs and seeds removed, finely diced

Instructions

In the bottom of a large bowl, combine all the dressing ingredients and whisk to combine. Taste, and adjust the amount of lime juice or salt if needed.

On top of the dressing, add in the sliced cabbage, cilantro, green onion and jalapeno. Toss to combine.

You can serve it immediately, or it will keep refrigerated in an airtight container for 5 days.

Notes

If you like it spicier, add more jalapeno!

2004.2 g511.9 mg0.2 g2.3 g0 g7.9 g3.1 g2.2 g15.6 mg
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Whole30 + Keto Crispy Pesto Chicken Recipe – topped with a creamy pesto sauce and crispy 0 carb breadcrumb topping. Paleo, gluten free, grain free, dairy free, sugar free, clean eating.

Sorry for shouting at your eyes, but…I HAVE FOUND THE BEST KETO, WHOLE30 + PALEO BREADCRUMBS!

They’re crispy, flavorful, and taste exactly like panko. The breadcrumbs take this whole30 + keto crispy pesto chicken over the TOP! This crispy chicken is only 1 carb!

Crispy Breading on Whole30 + Keto Crispy Pesto Chicken

You’re never going to believe what it is.

Pork panko!

It’s ground up pork rinds, and it is changing my life. Adds the perfect crispiness you love from panko, but is keto + whole30 approved. Yea! I buy mine on Amazon, but you could also make your own by grinding up pork rinds in the food processor.

How To Make Whole30 + Keto Crispy Pesto Chicken

Along with the crispy topping, you’re going to love this pesto chicken.

I sear off my chicken breasts in a cast iron skillet. I break down whole ButcherBox chickens, and leave the skin on my boneless chicken breasts. This adds tons of flavor and healthy fats.

I top it with a pesto aioli made using my homemade mayonnaise and homemade pesto. Then top it with pork panko, finish in the oven, and dinner is ready in under 30 minutes!

My kids go crazy for this! It’s like a fancier chicken nugget.

I will make extra pesto aioli to use as a dipping sauce, which they love because my kids love a good a dip.

Print
Whole30 + Keto Crispy Pesto Chicken
  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4
Ingredients

(4) 6-ounce boneless chicken breasts, preferably skin on (I get my organic chicken from ButcherBox, which I highly recommend!)

1 tablespoon avocado oil

1 teaspoon salt

1 teaspoon pepper

1/4 cup pesto

1/4 cup mayonnaise

1/4 cup pork panko breadcrumbs

Instructions

Heat a cast iron skillet over medium heat for 5 minutes. Preheat your oven to 425ºF.

Pound your chicken to an even thickness using a meat mallet. Season with salt + pepper.

In a small bowl, combine the mayo and pesto. Stir to combine.

When the cast iron skillet is warm, add the avocado oil and cook the chicken skin side DOWN for 5 minutes, until crispy golden brown.

Flip the chicken, spoon on the pesto mixture, then top with the pork panko breadcrumbs.

Transfer the chicken still in the cast iron skillet to your oven, and cook until it reaches an internal temperature of 165ºF, about 10 minutes.

Rest for 5 minutes, then serve.

Leftovers will keep in an airtight container for 5 days.

Notes

I sometimes like to make extra of the pesto mayo mixture to serve as a dip with the chicken!

5230.3 g914 mg30.3 g7.7 g0.2 g1.4 g0.4 g39.7 g122.5 mg
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Whole30 + Keto Dairy free pesto recipe + video – you don’t need the parmesan cheese! Made with fresh basil + pine nuts. Paleo, gluten free, grain free, sugar free, clean eating, freezer friendly.

This whole30 + keto dairy free pesto is so delicious, it will blow your mind that there is absolutely no dairy in it.

Traditionally, pesto is made with a whole bunch of parmesan cheese in it. I left it out, added in a bit more salt, and it tastes like everything you love about pesto without upsetting your stomach!

Nuts To Use In Whole30 + Keto Dairy Free Pesto

Pesto sauce is most commonly made with pine nuts, which is my favorite nut to use because they’re nutty, slightly sweet, and taste delicious when toasted.

However, pine nuts are very pricey. You can easily swap in another nut. I’ve also made this with almonds, walnuts, pecans and pistachios. Each nut gives the pesto a tasty and unique flavor. Feel free to use whichever nut you have on hand.

Making Whole30 + Keto Dairy Free Pesto in a Food Processor

My favorite way to make this pesto is in a food processor. It’s the easiest to scrape out because you can remove the whole blade.

If you don’t have a food processor, a blender would work too!

Freezing Whole30 + Keto Dairy Free Pesto

This pesto sauce freezes beautifully. I use wide mouth pint mason jars to store it because they are freezer friendly. I thaw overnight in the refrigerator, and I can enjoy fresh pesto even in the middle of winter!

I highly recommend you make a bunch of batches in the summer because that is when basil is at its peak freshness. For this reason, I plant lots of basil in my garden, and also buy it in bulk at the farmers market. Can’t beat that fresh taste!

Watch How To Make Whole30 + Keto Dairy Free Pesto
Recipes Using Whole30 + Keto Dairy Free Pesto Print
Whole30 + Keto Dairy Free Pesto
  • Author: Tastes Lovely
  • Prep Time: 15 mins
  • Total Time: 5 mins
  • Yield: 1.25 cups
Ingredients

2 packed cups basil leaves

1/2 cup olive oil (may need 1 to 2 tablespoons more to reach consistency you desire)

1/2 cup roasted, unsalted pine nuts (or pecans, almonds or walnuts!)

3 cloves of garlic

1/2 teaspoon salt

Instructions

In a food processor, combine the basil, pine nuts, garlic, and salt. Pulse until all the ingredients are finely chopped. Add in the olive oil, and blend until combined. If needed, add in more olive oil until desired consistency.

To prevent the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen reaching the pesto sauce, and will keep it green. Not necessary, for looks only.

Will keep in a wide mouth pint mason jar in the refrigerator for 2 weeks, or in the freezer for up to 1 year. I store my dairy free pesto in wide mouth pint mason jars since they’re freezer friendly!

Notes

If your pine nuts are raw, roast in a 350ºF oven for 5-8 minutes, until golden brown.

2 tablespoons1750.4 g116.8 mg19 g2.2 g0 g1.9 g0.5 g1.8 g0 mg
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