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Gluten Free Homemade Walnut Pesto

This easy recipe for gluten free homemade walnut pesto is a simple way to use fresh basil. This sauce is made without pine nuts and makes a great pasta sauce! I tell you how to make this flavorful, healthy topping in my recipe.

I love pesto all the time, but homemade pesto is at a whole other level. It is so full of flavor and easy to make. I grew Italian basil, Genovese basil and Mammoth basil in my garden this year. The Italian basil and Genovese basil plants are very similar. The Mammoth basil is a lighter green plant with large crinkly leaves. The flavor of all three plants is amazing.

I store some of the basil I make in a jar in the refrigerator for use in the next two weeks. The rest of the basil I place 1-2 cups in freezer safe containers and freeze. You can also freeze the basil in ice cube trays to have a small quantity to add to your winter soups.

You can use this pesto in my Air Fryer Pesto Baby Potatoes, my Instant Pot Pesto Chicken Soup, or my Gluten Free Pesto Pasta Salad.

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Ingredients

Basil
Garlic
Olive Oil
Avocado Oil
Walnuts
Parmesan Cheese
Sea Salt
Coarse Ground Black Pepper

Instructions

Remove the basil leaves from the stems. Discard the stems.

In your food processor add all the ingredients. Pulse until a creamy sauce has formed.

Taste your sauce. Depending on the moisture level in the basil and the type of parmesan you are using you may need to add a bit more oil, salt or cheese. If it's too dry add a bit more oil.

If you add ingredients pulse the pesto until it's combined.

Store the pesto in a jar in your refrigerator, place it in a freezer safe container and freeze or place in ice cube trays to freeze into small portions.

Supplies

Frequently Asked Questions

Can you substitute walnuts for pine nuts in pesto?

Yes! I like to use either walnuts for pine nuts in my pesto. You can substitute one for another in recipes. If I'm making a change to recipes I like to start with a smaller amount and then add more until I get the desired flavor. Pine nuts can have a richer flavor and may take less in a recipe.

How do you make pesto from scratch?

It's so easy! I pick fresh basil from my garden, but you can also use basil that you've purchased. I remove the coarse stems and use the leaves in the pesto recipe. In a food processor I combine the ingredients and pulse until I get a nice creamy sauce.

At this point I taste the pesto to make sure there is enough salt and oil. If the leaves have less moisture you may need a bit more oil to get the right consistency. Also, depending on how salty your cheese is you may need a bit more salt.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

ingredients for pesto: basil, parmesan cheese, walnuts, olive oil, minced garlic, black pepper and sea salt
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Gluten Free Homemade Walnut Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 1 cup 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free homemade walnut pesto is a simple way to use fresh basil. This sauce is made without pine nuts and makes a great pasta sauce! I tell you how to make this flavorful, healthy topping in my recipe. 

Ingredients

Scale

4 cups Basil Leaves, loosely packed
3 Tbsp. Garlic, minced
½ cup Olive Oil
2 Tbsp. Avocado Oil
½ cup Walnuts, chopped
1 cup Parmesan Cheese, grated
1 tsp. Sea Salt
½ tsp. Coarse Ground Black Pepper

Instructions

Remove the basil leaves from the stems. Discard the stems.

In your food processor add all the ingredients. Pulse until a creamy sauce has formed.

Taste your sauce. Depending on the moisture level in the basil and the type of parmesan you are using you may need to add a bit more oil, salt or cheese. If it's too dry add a bit more oil.

If you add ingredients pulse the pesto until it's combined.

Store the pesto in a jar in your refrigerator, place it in a freezer safe container and freeze or place in ice cube trays to freeze into small portions.

  • Prep Time: 20 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Gluten Free

Gluten Free Caramelized Onion Dip

This easy recipe for gluten free caramelized onion dip is the best appetizer or potato chip dip. It's a cold dip that's great for parties and gatherings year round. This homemade dip combines fried, golden onions and sour cream for a creamy treat.

The key to this dip being delicious is using sweet onions and caramelizing them. Caramelizing onions takes a little while, but it's totally worth it. Use a medium low heat setting and saute the onions for 20-30 minutes to get a really nice brown coloring.

I like to stir the onions occasionally and scrape up the brown bits from the bottom of the pan to keep those mixed into the onion mixture. Using medium low heat you shouldn't have an issue with the onions burning. If you do notice they are burning, you may need to turn down the heat a little or add a bit more olive oil.

You can find all of my snack recipes here: Gluten Free Snack Recipes

a bowl of gluten free caramelized onion dip with tortilla and potato chips
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Ingredients

Olive Oil
Sweet Onions
Dried Thyme
Dried Sage
Sea Salt
Coarse Ground Black Pepper
Sour Cream
Mayonnaise
Worcestershire Sauce

Instructions

In a frying pan heat the olive oil over medium low heat. Add the diced onions and saute for 10 minutes.

Once the onions are translucent add the thyme, sage, salt and pepper. Continue to fry the onions on medium low heat for another 15 to 30 minutes stirring the onions occasionally and scraping up the browned parts.

Make sure there is enough oil in the pan and the heat is low enough that you aren't burning the onions. You want a nice golden brown caramelization and not blackened burnt bits. This medium low, slow process will make a huge difference in achieving a sweet taste with your onions.

Let the onions cool slightly.

In a small bowl combine the sour cream, mayonnaise and worcestershire sauce. Scrape in the onions and all the browned bits from the bottom of the pan. Stir the dip to combine all the ingredients.

Refrigerate for at least two hours before serving.

Supplies

Frequently Asked Questions

How do you make onion dip from scratch?

This gluten free caramelized onion dip is super easy to make. I like to use sweet onions, but you can use yellow onions too. Dice your onions into small pieces and fry in olive oil until they are caramelized.

The hardest part of making onion dip from scratch is being patient with frying the onions. You want to caramelize or brown the onions for the best flavor. It takes about 20-30 minutes to get a really good caramelization. Be patient, it's totally worth it!

What is the difference between caramelizing and sautéing onions?

To caramelize an onion you want to use a medium-low heat and olive oil. You will cook the onions uncovered for up to 40 minutes until they are cooked down and browned. It takes patience to make sure you cook them long enough, but it's worth the delicious flavor.

Sauteing onions is typically done at medium high heat with less oil. You just cook the onions until they are translucent and cooked through. This is a much quicker process, but the onions won't have the same flavor as caramelizing them.

More Recipes You Might Enjoy

Gluten Free Homemade Ranch Dip
Refrigerator Bread and Butter Pickles
Gluten Free Coleslaw
Air Fryer Sweet Potato Wedges
Crispy Garlic and Rosemary Smashed Potatoes

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Caramelized Onion Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 2 cups 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free caramelized onion dip is the best appetizer or potato chip dip. It's a cold dip that's great for Keto or low carb diets. This homemade dip combines fried, golden onions and sour cream for a creamy treat. 

Ingredients

Scale

3 Tbsp. Olive Oil
2 medium Sweet Onions, diced
1 tsp. Dried Thyme
½ tsp. Dried Sage
½ tsp. Sea Salt
¼ tsp. Ground Black Pepper
1 cup Sour Cream
½ cup Mayonnaise
2 tsp. Worcestershire Sauce

Instructions

In a frying pan heat the olive oil over medium low heat. Add the diced onions and saute for 10 minutes.

Once the onions are translucent add the thyme, sage, salt and pepper. Continue to fry the onions on medium low heat for another 15 to 30 minutes stirring the onions occasionally and scraping up the browned parts.

Make sure there is enough oil in the pan and the heat is low enough that you aren't burning the onions. You want a nice golden brown caramelization and not blackened burnt bits. This medium low, slow process will make a huge difference in achieving a sweet taste with your onions.

Let the onions cool slightly.

In a small bowl combine the sour cream, mayonnaise and worcestershire sauce. Scrape in the onions and all the browned bits from the bottom of the pan. Stir the dip to combine all the ingredients.

Refrigerate for at least two hours before serving.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dips and Dressings
  • Method: Frying
  • Cuisine: Gluten Free

Refrigerator Bread and Butter Pickles

If you have never made homemade pickles before, this refrigerator bread and butter pickle recipe is the perfect place to start. Fresh cucumbers and sweet onion get packed into a half gallon jar with a simple sweet and tangy brine made from apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, and turmeric. There is no canning equipment required, no special skills needed, and the whole thing comes together in about 20 minutes.

Just let the jar cool, pop it in the fridge, and in one week you have the most flavorful crunchy homemade pickles you have ever tasted.

These homemade bread and butter pickles are so much better than anything you can buy at the store and they are a wonderful way to use up an abundance of garden cucumbers at the end of summer.

The brine is perfectly balanced between sweet and tangy with just the right amount of spice from the mustard seeds and a beautiful golden color from the turmeric.

I make a few jars every summer and we enjoy them on burgers, sandwiches, snack boards, and straight from the jar all the way into fall. Once you try homemade refrigerator pickles you will never go back to store bought.

If you are looking for more cucumber recipes try my Cucumber Salad with Vinegar Dressing, my Creamy Cucumber Salad or my Watermelon Cucumber and Feta Salad.

You can find all of my snack recipes here: Gluten Free Snack Recipes

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Ingredients

Cucumbers
Sweet Onion
Granulated Sugar
Brown Sugar
White Vinegar
Apple Cider Vinegar
Sea Salt
Mustard Seeds
Celery Seeds
Ground Turmeric

Instructions

This recipe makes one 2 quart or half gallon jar. I slice up the cucumbers and the onions and then layer them into the jar. Be sure to press them in as you go so you can get everything into the jar.

Next I make the brine in a saucepan on my stovetop. When it's complete I pour it over the jar of pickles and onions. Let the jar set on your counter until it is cooled before placing a lid on and putting it in your refrigerator.

I like to shake the jar every other day to keep the spices mixed up with the liquid. I let the jar set in the refrigerator for one week before tasting the pickles. At this point they should have a vinegar and spice pickle flavor with a bit of sweet.

Supplies

Storage

Store the pickles in your refrigerator for up to 1-2 months in an air tight jar or container. The pickles will get more flavor the longer they sit in the brine.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Refrigerator Bread and Butter Pickles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 23 minutes
  • Yield: 1 half gallon jar 1x
  • Diet: Gluten Free
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Description

This easy refrigerator bread and butter pickle recipe makes the most crunchy and flavorful homemade pickles with no canning required! Fresh cucumbers and sweet onion are packed into a half gallon jar with a simple sweet and tangy brine made from apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, and turmeric. Ready to eat in one week and perfect for burgers, sandwiches, snack boards, and snacking straight from the jar.

Ingredients

Scale

Instructions

Make sure your 2 quart jars or half gallon jar is clean and sterilized. I like to run my jar through the dishwasher and the heat dry before using it.

Slice the cucumber and the sweet onion. Layer the cucumber and sweet onion into your jar or jars.

On the stovetop in a saucepan heat the granulated sugar, brown sugar, white vinegar, apple cider vinegar, salt, mustard seeds, celery seeds and ground turmeric until the sugar is dissolved. 

Pour the vinegar mixture over the cucumbers and onions in the jar. This should fill the jars to the top and completely cover the cucumbers and onions. If it doesn't add a bit more apple cider vinegar or water to the jar.

Let the jar cool completely on your countertop. After the jar has cooled place a lid on the jar and put it in the refrigerator. 

I shake the jar every other day to keep the spices mixed in. The pickles should be ready to eat in a week.

Notes

Refrigerator bread and butter pickles should keep in your refrigerator for 1-2 months. 

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Condiments
  • Method: Pickling
  • Cuisine: American

If you make these Refrigerator Bread and Butter Pickles I would love to hear how they turned out! Leave a star rating and a comment below and let me know what you served them with.

Don't forget to save this recipe to your Pinterest boards so you can find it again all cucumber season long!

Top Tips

I start using the pickles after a week in the brine, but the flavor gets even better after two weeks.

These refrigerator bread and butter pickles are perfect for a snack board and on hamburgers. They are a great way to use extra cucumbers from the garden.

Frequently Asked Questions

Can I use pickling cucumbers instead of regular cucumbers?

Yes and pickling cucumbers are actually a great choice for this recipe! They tend to have thinner skins, fewer seeds, and a firmer flesh than regular slicing cucumbers, which means they stay crunchier longer in the brine. If you are using pickling cucumbers you can slice them the same way as regular cucumbers. Either variety works beautifully in this recipe so use whatever you have on hand or whatever is growing in your garden.

Do I need to sterilize the jar before making refrigerator pickles?

Yes, starting with a clean sterilized jar is important for food safety and for keeping your pickles fresh as long as possible. The easiest way to sterilize your jar is to run it through the dishwasher on the hot dry cycle right before you use it. You can also wash it thoroughly with hot soapy water and let it air dry completely. Since these are refrigerator pickles and not shelf stable canned pickles the sterilization process does not need to be as rigorous as traditional canning, but a clean jar makes a big difference.

Can I make these bread and butter pickles with other vegetables?

Absolutely! The sweet and tangy brine in this recipe works beautifully with other vegetables too. Cauliflower florets, sliced bell peppers, sliced jalapeños, and green beans are all great options. You can even do a mix of cucumbers and another vegetable in the same jar. If you love pickled cauliflower specifically I also have a dedicated refrigerator pickled cauliflower recipe on the blog that you might enjoy.

Why did my pickles turn soft instead of staying crunchy?

A few things can cause soft refrigerator pickles. The most common reason is that the cucumbers sat in the brine too long before being refrigerated. It is important to let the jar cool completely on the counter before putting the lid on and moving it to the fridge, but do not leave it out longer than necessary. Using very fresh cucumbers also makes a big difference in crunch. Older cucumbers that have been sitting in the refrigerator for a while tend to produce softer pickles. Slicing the cucumbers thicker can also help them hold their texture better in the brine.

Can I reduce the sugar to make these less sweet?

Yes you can reduce the sugar to suit your taste preferences. Keep in mind that the sugar is what balances the tartness of the vinegar and gives bread and butter pickles their signature sweet and tangy flavor. If you reduce the sugar too much they will taste more like a dill style pickle than a traditional bread and butter pickle. Start by reducing the sugar by a couple of tablespoons and taste the brine before pouring it over the cucumbers to find the right balance for you.

Can I double this recipe to make more jars?

Absolutely! This recipe scales up very easily. Simply double or triple all of the ingredients to make two or three half gallon jars at once. Making a few jars at the end of summer when cucumbers are at their peak is a great way to stock your fridge with homemade pickles to enjoy well into the fall months. The flavor only gets better the longer they sit in the brine.

Homemade Strawberry Banana Popsicles

This easy recipe for homemade strawberry banana popsicles is a creamy frozen treat! I love ice pops as a perfect summer frozen dessert. This healthy recipe has real fruit and is simple to make.

Perfect as a popsicle recipe for kids or a light easy summer dessert, these frozen fruit popsicles are a great alternative to store-bought versions.

With the sweet taste of strawberries and bananas in every bite, they're a go-to healthy strawberry banana popsicle option that fits any warm-weather occasion.

If you're wondering how to make strawberry banana popsicles that are delicious and guilt-free, this easy fruit popsicle recipe is the answer.

My favorite popsicle mold is the Norpro Frozen Ice Pop Maker. I like it's sturdy construction and that I can use wooden popsicle sticks with it. After the popsicles are frozen the lid comes off easily. I dip the mold into hot water and the ice pops come out easily.

You might also like my Gluten Free Strawberry Icebox Bars recipe.

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Ingredients

Strawberries
Bananas
Milk
Honey
Heavy Whipping Cream
Granulated Sugar

Instructions

In a saucepan on medium heat cook the strawberries, bananas, milk and honey stirring occasionally until fruit is broken down and the mixture has slightly thickened.

Let the fruit mixture cool.

Using a stand mixer on high speed whisk the heavy whipping cream and sugar until stiff peaks form. 

Reserve one cup of the fruit mixture. Pour the rest of the fruit mixture into a blender and puree.

Fold the fruit mixture, fruit puree and whipped cream together. 

Pour or scoop the mixture into the popsicle molds. Place the lid on your mold and the popsicle sticks into the lid. If you don't have a lid you can use plastic wrap or tin foil to hold the popsicle sticks in place.

Freeze for at least two hours before serving. 

If you can't get the popsicles out of the mold you can submerge the bottom of the mold in hot water for a few seconds. Be careful not to get water into your popsicles.

Supplies

Top Tip

When I say fold I mean to pour the whipped cream on top of the strawberry mixture, then take a spatula and gently pull strawberry mixture over the whipped cream until they mix together. You want to keep the airiness of the whipped cream so you don't just want to stir them together.

Frequently Asked Questions

How long will homemade popsicles last in the freezer?

I don't like to leave my homemade strawberry banana popsicles in the freezer for longer than one week. This prevents them from getting freezer burnt. Honestly, they get consumed so fast they don't normally last the entire week during the summer.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Homemade Strawberry Banana Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 10 popsicles 1x
  • Diet: Gluten Free
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Description

This easy recipe for homemade strawberry banana popsicles is a creamy frozen treat! I love ice pops as a perfect summer frozen dessert. This healthy recipe has real fruit and is simple to make.

Ingredients

Scale

Instructions

In a saucepan on medium heat cook the strawberries, bananas, milk and honey stirring occasionally until fruit is broken down and the mixture has slightly thickened.

Let the fruit mixture cool.

Using a stand mixer on high speed whisk the heavy whipping cream and sugar until stiff peaks form. 

Reserve one cup of the fruit mixture. Pour the rest of the fruit mixture into a blender and puree.

Fold the fruit mixture, fruit puree and whipped cream together. 

Pour or scoop the mixture into the popsicle molds. Place the lid on your mold and the popsicle sticks into the lid. If you don't have a lid you can use plastic wrap or tin foil to hold the popsicle sticks in place.

Freeze for at least two hours before serving. 

If you can't get the popsicles out of the mold you can submerge the bottom of the mold in hot water for a few seconds. Be careful not to get water into your popsicles.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Ice Cream
  • Method: Frozen
  • Cuisine: Gluten Free

Top Tip

This is a great way to use strawberries and ripe bananas. I know when it's hot I don't want to turn my oven on for banana bread, so instead I make these delicious popsicles.

Gluten Free Kale Salad with Peanut Dressing

a large bowl of gluten free kale salad with peanut dressing

This healthy recipe for gluten free kale salad with peanut dressing is vegan and keto/low carb friendly. The dressing is easy to make and goes so nicely with this raw, chopped salad. This is such a simple summer salad!

I like to use Tuscan Kale (dinosaur kale) for this recipe, but you could use whatever type of kale you have on hand. The key to a great kale salad is removing the bitter stem. That center, thick stem has to be removed! It makes a huge difference in how your salad tastes.

I grow kale in my garden beds every year. In the PNW it will last well into the winter months. You could also grow it on a pot on your patio. It is a really pretty plant that keeps producing with little care. I also keep a plant growing in my greenhouse all winter.

a large bowl of gluten free kale salad with peanut dressing

What is the best kale for salads?

My preference is Tuscan Kale (also known as dinosaur kale). It has a mild flavor, beautiful dark green leaves and holds up well after the dressing is added.

I've also used Curly Kale for salads, but it has a greener, more powerful flavor. In both case be sure to remove the thick center stem from your kale before you use it. This will make a huge difference in the taste of your final product.

How long does this kale salad last in the refrigerator?

A kale salad that you've already added dressing to will last up to five days in the refrigerator. Because of kales thick leaves it won't wilt like lettuce after you have added dressing.

I actually prefer this salad on day two after the flavors have mixed together and the kale leaves are thoroughly coated in the peanut dressing. This is a great dish to make the day before and have it ready to go in the refrigerator for a gathering or meal.

If you like this recipe you might also enjoy:

Air Fryer Sweet Potato Wedges
Gluten Free Homemade Ranch Dip
Easy Pea Salad
Seven Layer Salad
Gluten Free Coleslaw
Sugar Free Broccoli Salad

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Kale Salad with Peanut Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for gluten free kale salad with peanut dressing is vegan and keto/low carb friendly. The dressing is easy to make and goes so nicely with this raw, chopped salad. This is such a simple summer salad! 

Ingredients

Scale

¼ cup Peanut Butter, creamy style
2 Tbsp. Rice Vinegar
1 Tbsp. Olive Oil
1 Tbsp. Coconut Aminos
1 Tbsp. Lime Juice
2 tsp. Granulated Sugar
6 cups Tuscan Kale (dinosaur kale)
2 Carrots, finely sliced
1 small White Onion, finely chopped
Salt and Pepper to taste

Instructions

In a bowl or glass jar blend together the peanut butter, rice vinegar, olive oil, coconut aminos, lime juice and sugar. I like to use my immersion blender or drink frothing attachment for my hand held KitchenAid mixer.

Wash you kale under cold water. Wash and peel the carrots.

Remove the stem from the kale and chop it up. Place it in a large bowl. 

Using a knife or mandolin thinly slice the carrot into rounds. Place into bowl. 

Remove the ends and outer peel from the white onion. Finely chop and then place in the bowl.

Pour the dressing over the kale, carrots and onion. Stir to coat the vegetables with the dressing. Sprinkle a pinch of salt and pepper over the salad.

Store in an air tight container in the refrigerator for up to five days.

Notes

I like this salad best the second day. It is perfect to make the day before for a gathering or meal.

  • Prep Time: 15 minutes
  • Category: Salad
  • Method: Chopped
  • Cuisine: Gluten Free