This pine nut-free basil pesto is a great for anyone with allergies to pine nuts or is looking for an different option. It’s a perfect way to use fresh basil or other greens from your garden, and comes together really beautifully.

Types of greens

Typically pesto is made with basil, and I usually always include basil. However, you can supplement the basil with other fresh greens such as spinach, arugula or even radish greens. The radish greens (the leafy tops of the radish) are slightly peppery and have great flavor. Using them in this pesto is a great way to use something you may otherwise overlook.

Pine nut substitute

I had a crazy reaction once to pine nuts. I later found out there was a syndrome called “Pine Mouth” which causes a bitter, metallic taste in the mouth. For me it lasted for weeks. Ever since, I’ve tried to avoid pine nuts. Pine nuts are usually in pesto, so as an alternative I use roasted almonds. Roasted almonds are easier to find and I actually prefer the taste. Feel free to use whatever works for you, but I encourage you to try this recipe with almonds.

Parmesan Cheese

For this recipe I prefer to use a block of fresh Parmesan cheese and use the food processor to grate it. It’s so easy and avoids cellulose which is used in store bought grated cheese to prevent clumping. Any leftover cheese rind can be stored in the freezer and added to soups to add additional flavor.

High-Protein Low-Carb Banana Muffins

A high-protein, low-carb banana muffin recipe that keeps the banana flavor while minimizing carbs—great for breakfast or a post-workout snack

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 12

Calories: 105

Ingredients Method

Ingredients

  

• 2 medium ripe banana mashed
• 2 large eggs
• ½ cup plain Greek yogurt fat-free
• ½ cup vanilla or unflavored protein powder whey or plant-based
• 1 cup almond flour
• 2 tbsp granulated monk fruit or sweetener of choice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips (optional)
• Pinch of salt

Method

 

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. In a bowl, mash the banana until smooth.
3. Whisk in eggs, Greek yogurt, and vanilla extract.
4. In a separate bowl, mix almond flour, protein powder, sweetener, baking powder, baking soda, cinnamon, and salt.
5. Combine wet and dry ingredients until just mixed.
6. Fold in any optional add-ins such as chocolate chips.
7. Divide batter evenly into muffin cups.
8. Bake for 18–22 minutes, until a toothpick comes out clean.
9. Cool for 10 minutes before removing.