DIY Keto Paleo Infused Pesto Oil

I really LOVE pesto.
There, I said it. I will even happily eat it by the spoonful! However, I have a lot of food sensitivities. This may be too much personal information, but it's 100% my real life experience. I'm dairy-intolerant and garlic - especially raw upsets my digestion, and after 3 bouts of diverticulitis in 3 years, I'm scared to eat nuts because I there's no way I want to risk another one. 
So what's a pesto-lover to do?
Get creative - that's what! I love getting creative in the kitchen. It's what has helped me navigate the last 25 years of dietary fluctuations due to various food sensitivities, leaky gut, IBS, and the dreaded diverticulitis. By combining FODMAPS, keto, and paleo dietary parameters with my love of pesto, I developed this delicious and healthy pesto oil recipe that everyone, even those without any food sensitivities or need for special diets will enjoy without compromise.

Pesto Flavored Infused Olive Oil

Here's an easy way to encapsulate a preserve the sun-drenched flavor of fresh Basil so you can enjoy the summer bounty in the cooler months ahead. 
 

It is important that everything is clean and dry before you start blending. And just like in our skin care products, the freshest and highest quality ingredients, will produce the most amazing results.....

~~ Start with a cute a wide-mouthed jar you've been saving.

~~ Fill halfway with clean fresh, lightly crushed Basil, we recommend homegrown or organic.

~~ Add 1-3 fresh cloves of garlic to taste, a 1 to 2 inch piece of lemon peel, remove the lemon flesh + white pith.

~~ Optional - add some red pepper flakes if you like things a little spicy.

~~ Fill to 1 inch of top with a good quality olive oil. You can sub up to half of the olive oil with walnut oil to add a nutty flavor to your blend.

~~ Seal it with a tight fitting lid + shake daily.

~~ Keep it in a cool dark place for 1 to 2 weeks, or until it tastes the strength you want.

~~ Straining it will increase the shelf life.

But you can certainly use the strained out herbs. We like to puree them and use as a crostini topping or part of a marinade for roasted vegis or potatoes.

Now toss some of this fresh, yummy oil with your pasta or salad and sprinkle with parmesan cheese, marinate fish or chicken in it, or just use it for dipping fresh sourdough bread into -- more parmesan please! The point is, this infused oil is quite versatile! Use your imagination + have fun.

Bon appetite!