Cilantro-Basil Pesto – Autoimmune Wellness

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I’ve said before one of the practices that keeps the Autoimmune Protocol flavorful and easy in our house is having various sauces on hand to switch things up. Of all the sauces in my routine (Green Curry, Golden Turmeric, Cherry BBQ) this is by far the one that ends up on the meal plan week after week. It only takes a few minutes to make, and is very adaptable — you can make it a little spicier by adding an additional clove of garlic to the mix, or throw in whatever fresh herbs you have on hand, like mint!

Last year I had a fantastic idea to buy up a ton of basil while it was in peak season, make five extra batches of this recipe, and freeze for use during the winter. Nothing brightened up those dark days like the taste of summer!


Cilantro-Basil Pesto


  • 4 ounces fresh basil (about 1 cup very tightly packed)
  • 4 ounces fresh cilantro (about 1 cup very tightly packed)
  • ½ cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 clove garlic, peeled
  • ½ teaspoon sea salt
  1. Place all ingredients in a high-powered blender or food processor, and blend on medium speed until desired consistency is reached, using a tamper or stopping to scrape the sides of the processor if needed. If the blend is too thick, add some additional olive oil.

NOTE: Keeps well in the refrigerator for a week.



About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

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