Prepare + Nourish logo
menu icon
subscribe
search icon

Air Fryer Squash and Zucchini

This is easy no-fuss Air Fryer Squash and Zucchini recipe is made in 20 minutes and is very lightly seasoned with garlic powder, dried parsley and sea salt.

roasted zucchini rounds and zucchini fries on a white plate.

Summer squash and fresh zucchini are abundant during the summer months. It's a great thing that they are such versatile vegetables. They're amazing in sweet treats like brownies or zucchini bread. And they make a great low-carb pasta stand-in.

And of course, zucchini and yellow squash can be roasted and enjoyed as an easy side dish.

In fact, this is a delicious way the whole family can enjoy zucchini and yellow squash during the months of June, July, and August. This time of the year, farmer's markets are robust with this squash and it's even better if it comes from your garden.

[feast_advanced_jump_to]

❤Why you'll love this simple side dish

There is much to love about this easy air fryer zucchini recipe.

  • makes an easy side dish in under 20 minutes
  • this great side dish calls for only 5 simple ingredients
  • these seasonal vegetables are readily available and reasonably priced during this time of the year. In America, you can find them year round in your local grocery store.
  • zucchini and summer squash are loaded with vitamins and minerals making it a healthy side dish
  • roasting them in the air fryer to golden brown perfection makes it incredibly delicious
  • naturally Whole30, paleo, and low carb/keto making it an all-around superstar of a side dish
💭Did you know? Squashes are gourds that are then classified as summer squash and winter squash. Zucchini and yellow squash fall under the summer squash category and they are related to melons and cucumbers.
olive oil, zucchini, and yellow squash with seasonings on a cutting board.

🍲Ingredients

This simple recipe is a great way to use your bumper of summer squash.

  • zucchini: look for small to medium squash, up to 8 inches long. The bigger the zucchini, the more seedier and dry they are.
  • summer squash: this is also known as yellow squash or yellow crook neck squash.
  • extra virgin olive oil: you'll only be using a teaspoon of oil and that will be more than plenty.
  • seasonings: a simple blend of garlic powder, dried parsley, and sea salt is all that is needed for these seasoned zucchini

See recipe card for exact quantities and detailed instructions.

💭Good to Know: Unfortunately, zucchini and yellow squash are one of the top 10 foods known to be genetically modified. Therefore, to avoid GMOs, be sure to get organic zucchini and yellow squash.

📖Substitutions and Variations

  • For a nice variety of color, use both the zucchini and yellow squash. But feel free to go all in for zucchini or all yellow squash.
  • Seasoning suggestions: use fresh garlic instead of dried, Italian herbs for a more herbal flare, or add a pinch of red pepper flakes for a bit of heat. A little parmesan cheese would be lovely on these air fryer squash.
  • This is a great option for an easy side dish that is already naturally Whole30, paleo, and keto compliant.
roasted zucchini rounds on white plate.

💭Helpful Tips

  • Using an oil spray helps you reduce the oil consumption as it covers a larger surface area of the zucchini.
  • Toss the squash halfway if using an air fryer with basket. If using a toaster oven air fryer and roasting the squash on the crisper tray, tossing them halfway is not necessary. Cooking time will vary depending on the air fryer.
  • Be sure to roast the zucchini and yellow squash in single layer as much as possible so the zucchini slices do not become soggy.
  • Don't cut the squash into small thin pieces. To help retain it's shape, cut the squash into wedges or thick rounds for best flavor.
💭Make it Nutrient-Dense: Ditch the rancid seed vegetable oil like canola or corn oil. Stick to traditional fats like extra virgin olive oil or avocado oil. And when looking for a good oil spray, check those ingredient labels.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This perfect side dish calls for these ingredients that you will need: zucchini, yellow squash, extra virgin olive oil (or oil spray made with olive oil or avocado oil), garlic powder, dried parsley, and sea salt.

collage on step by step how to make air fryer zucchini.

Step 1. Cut squash

Trim the ends of the zucchini and summer squash. Cut round discs across the squash or half moons.

Alternatively, you may cut summer squash into wedges by cutting it in half lengthwise, then half again, and finally making a cut crosswise.

Step 2. Season squash

In a large bowl, toss the cut zucchini and summer squash with olive oil and garlic powder, dried parsley, and sea salt.

Alternatively, you may use an oil spray to cover more surface area of the squash, thereby, reducing your oil consumption.

Step 3. Spread evenly

Transfer to the basket of the air fryer or spread evenly in one layer across a crisper tray if using a toaster oven air fryer. Do your best not to overcrowd the zucchini. It's okay if they slightly overlap as this may be unavoidable in a basket-type air fryer.

Step 4. Roast squash

Roast zucchini and squash in the air fryer for 10 minutes or until done to your liking. We prefer them with a little crunch.

If using a basket air fryer, toss them gently at the 5-minute mark so they cook evenly. Tossing is not necessary if you're using a crisper tray.

Transfer to a serving dish and garnish with fresh parsley. Serve while still warm.

Below are some affiliate links that may be helpful to you as you make this easy recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

roasted zucchini on air fryer trays with spatula.

🥗Serving Suggestions

This side dish pairs well with most hearty dishes like Instant Pot Sprouted Brown Rice with Beef or this Veggie-Packed Sloppy Joes.

This simple side dish can also be enjoyed with your favorite dipping sauce. I love a good ranch dressing, marinara sauce, or spicy mayo.

❄Storage and Reheating Instructions

To store: leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The squash pieces will release more liquid with time. That is normal.

Storage containers: glass snap containers are perfect for leftovers

To reheat: remove the lid to the leftover container and pop it in the non-preheated air fryer for 5 minutes or until warmed through at 450 degrees Fahrenheit.

💬FAQs

What is summer squash?

Summer squash is a summer fruit that is related to cucumbers, melons and hardy winter squashes and gourds. It has a thin and edible skin, with light flesh. They can generally be eaten raw or cooked and have varying degrees of mild flavor.

Yellow squash, yellow zucchini, and yellow crook neck squash are all very similar and generally can be used interchangeably. Green zucchini is traditionally been the choice of summer squash for side dishes.

How much oil should I use to season zucchini?

You'll be surprised to learn that only 1 teaspoon of oil is needed to coat the squash pieces. Squash has large water content. As soon as the flesh is hit with salt, it will start releasing water that will help coat the squash. To reduce the oil content even more, you may use an oil spray that covers a large surface area. Using an oil spray is a healthy way to enjoy this perfect easy side dish.

Looking for more favorite recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

roasted zucchini on crisper tray.
Print Recipe
5 from 1 vote

How to Roast Zucchini and Squash in the Air Fryer

Roasting zucchini and squash in the air fryer is easy and quick with just a small list of ingredients.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer squash, air fryer zucchini, roasted zucchini
Servings: 6 servings
Calories: 46kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Preheat air fryer to 425 degrees Fahrenheit.
  • Trim the ends of the zucchini and summer squash. Cut round discs across the squash or half moons. Alternatively, you may cut summer squash into wedges by cutting it in half lengthwise, then half again, and finally making a cut crosswise.
    cut zucchini and yellow squash in bowl.
  • In a large bowl, toss the cut zucchini and summer squash with olive oil and garlic powder, dried parsley, and sea salt.
    summer squash tossed with seasonings.
  • Transfer to air fryer basket or spread evenly in one layer across a crisper tray if using a toaster oven air fryer.
    roasting yellow squash and zucchini on crisper tray.
  • Roast zucchini and squash in air fryer for 10 minutes, or until done to your liking.
    roasted zucchini and yellow squash on crisper tray.
  • Transfer to a serving dish and garnish with fresh curly parsley.

Notes

  • Do your best not to overcrowd the basket or crisper tray. It's best to cook in batches so all pieces cook evenly and brown.
  • To retain texture and shape of the zucchini, don't cut into small rounds or pieces.
  • This recipe is great with any zucchini and summer squash (yellow squash).
  • You may swap oil spray (avocado or olive oil) for the olive oil. This will help use less oil as the spray covers more surface area.
  • If you have a crisper tray (as all toaster air fryers do), flipping the zucchini and squash at midpoint is not necessary. However, if you have a basket air fryer, flip at the 5 minute mark.
  • Seasoning suggestions: use fresh garlic instead of dried, use Italian herbs for a more herbal flare, or add a pinch of red pepper flakes for a bit of heat.
  • Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. Reheat in the air fryer for 5 minutes at 450 degrees Fahrenheit.

Nutrition

Calories: 46kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 395mg | Potassium: 354mg | Fiber: 1g | Sugar: 3g | Vitamin A: 262IU | Vitamin C: 23mg | Calcium: 22mg | Iron: 1mg

Easy Peach Cobbler in Skillet

Such a classic dessert to enjoy during peach season. This Easy Peach Cobbler is made in cast iron skillet and comes together with minimal ingredients and even less time.

peach cobbler on white plate with cast iron skillet in background

Is there anything better than digging into a warm, juicy and bubbly peach cobbler with melted vanilla ice cream oozing into the crevices of the cobbler topping?

Well, technically, yes. But this Cast Iron Peach Cobbler comes a close second. It's the perfect way to enjoy fresh peaches in their prime.

And the bonus part is that this easy recipe has everything come together in one cast iron pan and in under 40 minutes (because I can't be bothered with peeling the peaches).

Which means less clean up and more time to enjoy this comfort food that is an old fashioned peach cobbler.

[feast_advanced_jump_to]

❤Why you'll love this cobbler

Who doesn't love to hit the easy button when it comes to desserts? This Skillet Peach Cobbler comes together effortlessly and all in one pan.

Also, we're skipping the peeling part which basically means this is the easiest peach cobbler you'll ever make.

  • Taste & texture: juicy bubbly sliced peaches topped with crusty cobbler topping makes for the best skillet peach cobbler
  • Level of difficulty: easy!! This is one of the easiest desserts you'll make because it's all done in one pan which also means easy clean up
  • Versatile: make this with regular all-purpose flour or a gluten-free flour blend for a gluten free peach cobbler; enjoy with vanilla bean ice cream or whipped cream

🍲Ingredients

flat lay of peach cobbler ingredients

What I love about this dessert is how simple it is but loaded with flavor. Aside from the peaches, all the ingredients on this list can be found in most any pantry.

  • yellow peaches: you'll need approximately 2 pounds of sweet peaches; peeling is not necessary; I do not recommend white peaches or nectarines
  • turbinado sugar: organic sugar works well too but I prefer to use a mineral rich sweetener in all desserts; coconut sugar is not recommended as it has a very bold flavor that will compete with the peaches but brown sugar is a great swap
  • cinnamon: a little pairs amazingly well with the sugared peaches
  • butter: unsalted melted butter will be combined with the dry ingredients
  • flour: your favorite gluten-free blend works great or use any organic all-purpose flour
  • baking powder: this will help the cobbler give a slight rise
  • vanilla extract: yields a lovely aroma; I have switched to using vanilla powder and love it's potency
  • sea salt: just a smidge to enhance all the other flavors

See recipe card for exact quantities.

💭Good to Know: Turbinado sugar is less processed than regular sugar and is also known most commonly as "raw" sugar. It's a healthier alternative as it still contains molasses and other mineral-rich components.
yellow peaches on white towel with paring knife on side

🍑What are the best peaches for Peach Cobbler?

Traditionally, yellow peaches have been the choice of peach for classic Peach Cobbler. And let's just stick to tradition here. I would not recommend white peaches or nectarines for this recipe.

The yellow peaches are bountiful around this time and the farmer's market is the best place to find them. Juicy, full of flavor, perfectly ripe.

As far as how ripe a peach should be? Well, that's a personal preference. I love a nice bite when I dig into the peach cobbler. If you want more of a jammy peach filling, go with fully ripe peaches.

I try to find peaches that are still firm to touch and give very little. It's also much easier to remove the pit and cut them into perfect wedges when they are slightly firm like that.

🚫Dietary Substitutions

If you are gluten-free, this recipe would work great with a gluten-free flour blend that has cup for cup measurement. I love Arrowhead brand that is organic and comes with clean ingredients.

It does contain xantham gum but that is often needed to achieve that chewy texture. Otherwise, the ingredients are excellent.

Though not recommended, you can make this dairy free by using ghee or coconut oil instead of butter.

peach cobbler with ice cream on plate

💭Helpful Tips

  • 🕐Time Saving Tip: This recipe already skips the peeling but you can save time in another way. Work your way through the peaches in random cuts instead of cutting them into wedges to save time. (This is especially helpful if peaches are super ripe.)
  • 💲 Money Saving Tip: Frozen peaches work great if that is all that is available to you! Give yourself extra time at the stovetop to bring them to warm temperature.
  • 🗓Make-Ahead Tip: This easy peach cobbler recipe is a perfect freezer dessert. Make well in advance up to a week, if stored in the refrigerator, and 3 months if kept in the freezer.
💭Did you know? Cobblers, crisps, and crumbles may appear similar but they have very distinct differences. Cobbler has a denser topping while crisps and crumbles are much lighter with oats and nuts, resembling a streusel finish.

🍳Peach Cobbler in Cast Iron Skillet?

Why is it necessary to use a cast iron skillet for this peach cobbler?

Because it can easily go from the stovetop (where we soften fresh juicy peaches) to preheated oven to make this simple peach cobbler.

The best pan to use 10-inch cast-iron skillet because it's small enough to give a good serving of peach cobbler and large enough to contain everything.

👩🏽‍🍳How to Make Peach Cobbler in Cast Iron Skillet

The complete printable recipe is below in the recipe card for your convenience.

This Easy Skillet Peach Cobbler recipe calls for these ingredients that you will need: yellow peaches, turbinado sugar, cinnamon, unsalted butter, all-purpose flour or gluten-free flour, baking powder, and sea salt.

Step 1. Prepare the peach filling

collage of preparing peaches for peach cobbler

Prepare peaches by cutting them in half around the pit. Cut peaches into quarters, then into into smaller wedges.

Add the sliced peaches to a 10" cast iron skillet. Sprinkle turbinado sugar and cinnamon over it. Cook gently on medium heat stirring frequently.

Once you see the sugar caramelize and peaches start to soften, take off heat.

Step 2. Make the cobbler topping

collage of peach cobbler mixing flour and topping

Melt butter in a small saucepan over medium high heat or in the microwave for 30 seconds.

In a small bowl, combine all the dry ingredients: flour, turbinado sugar, baking powder, vanilla extract or powder, and sea salt.

Pour butter into the flour mixture and combine well with a fork until it's mixed thoroughly and crumbly.

Step 3: Bake the cobbler

baked peach cobbler to golden brown

Spoon the combined cobbler over the peach mixture, spreading it evenly towards the sides.

Bake in a pre-heated oven at 375 degrees Fahrenheit for 25 minutes or until it's golden brown and the sides are bubbly.

Pull the cobbler out of the oven, sprinkle with an additional tablespoon of turbinado sugar and broil for 1-2 minutes on high heat to get that golden crust.

Remove from oven and rest for 10 minutes for juices to settle. Serve warm peach cobbler with a scoop of vanilla ice cream.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

♨️Storage and Reheating Instructions

To store: Store leftovers in an airtight container in the refrigerator for up to 1 week. Keeping it in containers that can go straight from refrigerator to the toaster oven is super convenient. This cobbler can also be kept in the freezer for up to 3 months.

Storage containers: These storage containers are super convenient as they are refrigerator, freezer, and oven safe making it easy to store and reheat.

To reheat: Take of the lid if using a storage container and warm the cobbler in a non-preheated toaster oven (I have a toaster air fryer that is excellent at this) for 5 minutes at 375 degrees Fahrenheit and 10 minutes if frozen.

cast iron skillet in background with peach cobbler on a plate with ice cream.

💬FAQs

Can you use canned peaches for peach cobbler?

This peach cobbler is best with fresh peaches. I have not tried this recipe with canned peaches. Most canned fruits, however, contain additional sugar that is not necessary and is therefore, not recommended in this recipe.

Can I make this with another fruit?

If you can't find fresh peaches, instead of canned peaches, I would recommend trying the cobbler topping with another fruit or berries like blackberries, strawberries, and raspberries for a Berry Cobbler. This cobbler recipe also would work great with apples.

Do I have to peel peaches for Peach Cobbler?

No! There is so much flavor and nutrition in the skin of peaches that it would be a shame to let that go to waste. When gently cooked to tender perfection on stove-top and later in the oven, they are perfectly soft and flavorful. Peeling them is unnecessary and simply adds more work.

Looking for more easy desserts? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

peach cobbler with vanilla ice cream on white plate.
Print Recipe
5 from 2 votes

Peach Cobbler in Cast Iron Skillet

Such a classic dessert to enjoy during peach season. This Easy Peach Cobbler is made in cast iron skillet and comes together with minimal ingredients and even less time.
Prep Time15 minutes
Cook Time30 minutes
Resting time5 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cast iron skillet cobbler, peach cobbler, peach cobbler skillet
Servings: 6 servings
Calories: 423kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Peach Filling

  • 2 pounds yellow peaches approximately 5-6 peaches
  • 1 ½ tablespoons turbinado sugar see notes for other sweetener options
  • ½ teaspoon cinnamon

Cobbler Topping

  • ¾ cups unsalted butter, melted
  • 1 cup gluten free flour or regular all purpose flour if not gluten-free
  • ½ cup turbinado sugar
  • 1 ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Serving Suggestions

  • 1 tablespoon turbinado sugar
  • vanilla ice cream or whipped cream for serving

Instructions

  • Preheat oven to 375 degrees Fahrenheit.

Peach Filling

  • Cut peaches into 1/16th wedges: (cut in half, remove pit, cut in half again, making 4 quarters and cut those quarters into 4 pieces). Add to the cast iron skillet.
    sliced peaches in cast iron skillet
  • Sprinkle 2 tablespoons of sugar and ½ teaspoon cinnamon over the peach wedges and gently cook on medium-low heat for 5 minutes. When peaches are softened slightly and sugar has caramelized, turn off heat.
    Peach cobbler in cast iron with cinnamon.

Cobbler Topping

  • In a medium bowl, combine ¾ cup melted butter, 1 cup flour, ½ cup sugar, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, and ½ teaspoon sea salt. Mix thoroughly until a crumbly cookie-dough consistency forms.
    peach cobbler topping in mixing bowl
  • Spoon this mixture over the peaches, spreading evenly across.
    cobbler into peach filling

Baking Peach Cobbler

  • Bake peach cobbler for 25 minutes. The sides should be juicy and bubbly.
  • Sprinkle about 1 tablespoon of turbinado sugar on the cobbler crust and broil for 1 minute on high or until golden brown.
    adding turbinado to peach cobbler for crust.
  • Remove from oven and allow the juices to settle. Serve warm with a scoop of vanilla ice cream.
    peach cobbler in cast iron skillet with ice cream scoop

Notes

  • Other sweetener options are unrefined organic sugar, maple syrup, honey, or coconut sugar. Maple sugar is another great option but reduce to 1 tablespoon if using in peaches. Maple sugar is not recommended for the cobbler topping.
  • For more potent vanilla essence, you may use ¼ teaspoon of vanilla powder instead of vanilla extract.
  • Leftovers can be stored in the refrigerator in an airtight container for 7 days or freezer for up to 3 months.

Nutrition

Calories: 423kcal | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 218mg | Potassium: 300mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1202IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 1mg

Easy Beef Liver Pâté Recipe

A nutrient-dense appetizer, this Easy Beef Liver Pate recipe starts with browning onions in butter and blending to luscious consistency with cream, coconut aminos, and seasonings.

beef liver pate in a ramekin with sourdough bread

Liver pâté is a meat spread made with poultry or beef livers, healthy fat and various seasonings. It's usually served as an appetizer with crackers or crusty bread.

In many cultures, liver pâté is considered a delicacy filled with great flavor and nutrition. Often, it was a favorite food to serve on special occasions. Foie gras is a French specialty made of duck or goose livers but liver from other animals can also be used to create this nutrient-dense appetizer.

This Easy Beef Liver Pâté recipe is full of amazing flavor and is whipped together in under 30 minutes.

[feast_advanced_jump_to]

❤Why you'll love this recipe

  • Taste & texture: deeply flavorful with hints of natural sweetness boasting a creamy rich texture
  • Nutrient dense: the benefits of liver are many - it is one the most nutrient-dense foods you can have (more on that below)
  • Level of difficulty: easy-moderate but quickly made in a skillet and processed to smooth texture in a food processor
💭Good to Know: Pâté, pronounced pa-tei, is nothing more than a spread of pureed deeply seasoned meat like beef or chicken liver. It's a great way to enjoy the benefits of this nutrient-dense food.
close up of beef liver pate in green ramekin

Beef Liver Benefits

Not many foods are worthy of the title superfood. Liver is one of them, however.

Once a traditional and coveted food source, it has since moved to the sidelines making way for lean muscle cuts.

But almost all traditional cultures have prized organ meats like brains, heart, and livers. Organ meats are rich in fat-soluble vitamins A and D, as well as essential fatty acids, and a whole spectrum of trace minerals. It truly is a potent superfood.

Liver in particular provides an abundance of vitamin B12, copper, zinc, iron and antioxidants to help remove toxic substances from the body.

In addition to it's excellent nutrient profile, beef liver is rich in high-quality protein as it provides all the essential amino acids (source). Lastly, it is considerably lower in fat compared to protein content than other cuts of meat. (source)

So this once treasured food source can make it's way back to your kitchen table and serve as the nutritional powerhouse that it is.

🍲Ingredients for Beef Liver Pate

  • beef liver: be sure to use grass-fed, grass-finished beef liver for maximum nutrition; your local farmer's are your best sources for organ meats
  • butter: this gives form, flavor, and great texture to the liver pâté
  • onion: browned in butter this adds amazing flavor
  • coconut aminos: served as a liquid to thin out and adds wonderful acidity and flavor
  • heavy cream: like the coconut aminos, the cream helps to thin out the pate and adds flavor and rich texture
  • seasonings: a simple blend of garlic powder, paprika, white pepper, and sea salt is all that is needed

Some recipes call for soaking the liver in milk or lemon juice to extract impurities and remove that liver taste but I find that that's not necessary because of all the flavors present in the pate.

See recipe card for exact quantities.

cooked beef liver in stainless steel frying pan

📖Substitutions and Variations

  • Spicy - add a pinch of cayenne to the pate and top with chili pepper flakes as garnish
  • Herbs - fresh thyme, oregano, rosemary, or dried parsley are all great herbs to add to the pate but start low (as some can be very potent) and adjust as desired
  • Chunky - don't blend to smooth consistency and give a chunky texture for a varied pate
  • Add depth - use red wine instead of coconut aminos and swap butter with extra virgin olive oil for more depth of flavor (it will also hide more of that gamey flavor)
  • Dairy-free - swap ghee for butter and coconut cream for heavy cream for a completely Whole30 and paleo pate. You can also add mayonnaise to add flavor and richness. Or for extra flavor use bacon fat or duck fat.
  • Low carb - the liver pate as per recipe card is already low carb and keto - just enjoy with vegetables like cucumber slices or low carb crackers

💭Helpful Tips

  • Remove membrane. Some livers already have this removed but if not, it's that white stringy film that is easily removed by gently pulling it. Removing this will ensure the best, smoothest liver pate.
  • Start with hot pan. Stainless steel is porous so you want to make sure the frying pan is hot and butter completely melted before adding the onions.
  • Don't overcook the liver. Doing so will dry the liver and yield a rubbery texture. Take off heat as soon as you no longer see pink in the meat.
  • Thin the pate with additional tablespoon of cream or half and half. You can also add bone broth or wine to thin it more if necessary.
  • Use a food processor. Some things you can get away using a immersion blender (stick blender), this is not one of them. Use a high speed blender or food processor to achieve that creamy texture.
  • Freeze for later. This beef liver pate freezes wonderfully. Just transfer into freezer trays with ½ cup portions like these then transfer to large freezer bags.
💭Looking to add more liver to your diet? Consider adding a few tablespoons of grated liver to each ground meat dish. It will be unnoticeable in taste but high in nutrition.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This Beef Liver Pate calls for these simple ingredients: beef liver, yellow onion, butter, heavy cream, coconut aminos, garlic powder, paprika, white pepper, and sea salt.

step by step how to cook beef liver pate

Step 1. Butter

In a large stainless steel pan, melt butter over medium heat.

Step 2. Onions

Add diced yellow onions and saute until translucent with a few brown spots. While onions are cooking, prepare the liver.

Pat dry with paper towels, removing all excess blood. Chop up liver into ½" size pieces.

Step 3. Liver

Clear the center of the pan, moving the onions to the edges. Add the chopped liver to the center and gently flip the the liver pieces as they turn from red to brown.

Step 4. Combine

Continue to flip the meat every few seconds so it doesn't brown. You don't want any maillard reaction (browning) but instead gently cook the liver just until there is no more pink.

Incorporate the onions into the liver.

steps 5 and 6 on how to make liver pate

Step 5. Rest of ingredients

When liver is fully cooked, remove from heat and allow to rest for 5 minutes to slightly cool.

Transfer liver and onions to your food processor or blender. Add remaining ingredients: heavy cream, coconut aminos, garlic powder, paprika, white pepper, and sea salt.

Step 6: Blend & Chill

Blend on medium-high speed until smooth.

Transfer to an airtight container and refrigerate until fully chilled. Or transfer to freezing trays with small size portions and freeze. 

💭Did you know? Liver is one of the most nutrient-dense foods one can consume. Packed with essential nutrients, it's high in protein, low in calories, and rich in vitamins.

🥗Serving Suggestions

Liver pate has traditionally been served as a delicious appetizer. This recipe makes a large batch. Half or double as needed.

It's great with toasted sourdough baguette or seed crackers. Likewise, liver pate can be enjoyed with veggies like carrot and celery sticks. For a more fancy fare, scoop a tablespoon or two into an endive leaf and garnish with fresh curly parsley.

Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

❄Storage and Freezing Instructions

To store: store liver pate in a closed container in the refrigerator for up to 2 weeks. The surface may become discolored with time. That is normal and a natural process of oxidization. You may seal with plastic wrap to remove any oxygen or just give a quick stir and enjoy.

Storage containers: pretty Weck jars with airtight lids, another option is ramekins with lids that can go straight from refrigerator to table, but any storage container with a lid will work great.

To freeze: I love freezing pate in small portioned size freezing trays with lids like Souper Cubes (this is a fantastic set that comes with 4 different size portions), then pop them out and transfer to freezer bags. To thaw: transfer a portion to the refrigerator over night and it should be ready to enjoy by morning.

💬FAQs

Does liver need to be soaked?

Some recipes call for soaking the liver in milk or lemon to remove some of that gamey taste. I find this Easy Beef Liver Pate recipe has so much flavor that soaking is not necessary and may in fact leave an unappetizing after taste.

How long does beef liver pate last?

In the refrigerator, beef liver pate can last up to 2 weeks if stored properly in an airtight container. In the freezer, liver pate is good for up to 3 months. 

Looking for more healthy appetizers? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

beef liver pate in green ramekin
Print Recipe
4.65 from 71 votes

Easy Beef Liver Pâté

A nutrient-dense appetizer, this Easy Beef Liver Pate recipe starts with browning onions in butter and blending to luscious consistency with cream, coconut aminos, and seasonings.
Prep Time10 minutes
Cook Time10 minutes
Resting time15 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American, European, Traditional
Keyword: beef liver, beef liver pate, easy beef liver pate, liver pate
Servings: 16 servings as appetizers
Calories: 108kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 4 tablespoons pastured butter or ghee
  • 3 cups yellow onion, chopped about 1 large onion
  • 1 ½ pounds beef liver, membrane removed and cut to ½" pieces
  • 3 tablespoons heavy cream or coconut cream
  • 2 tablespoons coconut aminos
  • 2 teaspoon garlic powder
  • 1 ½ teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon white pepper

Instructions

  • In a large stainless steel skillet, melt butter on medium heat.
  • Add chopped onion and saute until translucent, approximately 5-6 minutes. Move the onions to the edges of the pan and add chopped liver to the center. Cook the liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
  • Take the onions and liver off heat and cool for 5 minutes. Transfer it to a food processor. Add heavy cream, coconut aminos, garlic powder, sea salt, paprika, and white pepper and blend on medium-high speed until smooth.
  • Add more salt if necessary and pulse a few more times to blend well. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Notes

  • Most livers have membrane removed but if not, it's a white film that should easily be pulled off.
  • Start with a hot pan and don't overcook the liver to avoid dry and rubbery texture.
  • Use a food processor for smooth consistency. Stick blender will not work.
  • Flavor variations: use red wine instead of coconut aminos; olive oil instead of butter for a richer depth of flavor; add fresh herbs like thyme and rosemary; add a tablespoon of mayonnaise.
  • Store in the refrigerator in an airtight container for up to 2 weeks or freezer for up to 3 months.
  • Recipe makes 3 cups or 16 servings. Serving size is 2 ounces.

Nutrition

Serving: 2ounces | Calories: 108kcal | Carbohydrates: 5g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 315mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7377IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 2mg

This post was originally published October 2018 but has since been updated to include helpful information.

Air Fryer Croutons

These 10-minute easy Air Fryer Croutons are deliciously crunchy and baked to golden brown perfection in an air fryer. It's a great way to give leftover bread new life.

seasoned bread cubes in a weck jar spilled over.

Have you ever wondered for a simple recipe like croutons why store bought versions have a long list of questionable ingredients?

Besides the rancid seed oils that are used, croutons off the store shelves are often filled with modified corn starch and maltodextrin.

And yet croutons are one of the easiest things you'll make at home. In fact, I have been using this simple recipe for years and now that I have an air fryer - it comes together even quicker.

It's a great way to use up old bread before it goes bad and adds great texture to your favorite salads and soups.

[feast_advanced_jump_to]

❤Why you'll love these croutons

If you've been waiting for an easy air fryer croutons recipe - look no further. It literally comes together with only 1-minute prep time and 3 simple ingredients. I make a batch of homemade croutons at least a few times a week. And it is so easy!

No melted butter. No tossing and turning in a large bowl. No flipping half way through. It all comes together on the same sheet which means less clean up.

This is such a forgiving recipe because croutons are generally a topping to another bigger meal like Caesar Salad or a hearty soup - you really can't go wrong with these perfect croutons.

  • Taste & texture: savory and salty cubed bread that is crunchy on the outside and perfectly tender on the inside. These are deliciously addicting.
  • Level of difficulty: super easy and a great recipe for little hands
  • Versatile: use whatever bread you have on hand with whatever seasonings your pantry holds
  • Comes together fast: as in 60-second prep time is all you need. I don't even bother tossing all the bread cubes together with the oil and seasonings.

🍲Ingredients in Air Fryer Croutons

flat lay of leftover bread with avocado oil spray and seasonings.
  • any stale bread: sourdough is what I've been using lately but this method works with any type of bread: gluten-free bread, French bread, fancy bread or your favorite white sandwich bread
  • good quality oil: for more milder croutons, stick with a neutral flavored oil like avocado oil and save the extra virgin olive oil for fancier croutons.
  • seasonings: I usually use whatever is most convenient to grab but Italian seasoning, herbes de provence, and dried ranch seasoning are both great. As are a simple garlic powder, onion powder, sea salt, and dried parsley blend.

See recipe card for exact quantities but remember - you can't mess these up.

💭Pro tip: Using an oil spray like avocado oil spray covers more surface area on croutons without leaving excess oil on the baking sheet. And it's a lot easier because no tossing is needed.
golden brown croutons in a baking sheet.

📖Substitutions and Variations

  • Tex Mex - season the bread cubes with taco seasoning for a taco salad
  • Cheese & Garlic - add grated Parmesan cheese and minced garlic for a zesty and hearty texture (this would be amazing using dark bread like rye)
  • Hot & Spicy - add a pinch of cayenne or two to really bring on the heat
  • Sweet - toss the cubed bread with some cinnamon sugar for fruit salads

The best thing about making homemade croutons is that you can use your favorite bread and your favorite seasonings. That means gluten-free bread will work and give you the most delightful gluten-free croutons! Paleo bread is also a great option for healthy croutons.

Of course you may also use fresh bread as literally any kind of bread will work in making these croutons.

💭Helpful Tips

  • 🕐Time Saving Tip: use oil spray and pre-made seasonings to shave time
  • 💲 Money Saving Tip: this is a great money saving recipe as you are repurposing leftover stale bread and giving them new life!
  • 🗓Make-Ahead Tip: these croutons are great up to a week in an airtight container
💭Make it Nutrient-Dense: Using good quality oil is paramount to a healthy kitchen. If using an oil spray, check the ingredient label to make sure it doesn't have anything else but oil.

👩🏽‍🍳How to Make Air Fryer Croutons

The complete printable recipe is below in the recipe card for your convenience.

These air fryer recipe calls for these ingredients that you will need: stale bread, avocado oil (or oil spray), dried seasonings and sea salt.

Step 1. Cut & Season

collage of 4 photos on how to make croutons.

Cut day-old bread into ½" cubes and spread them evenly in a single layer on a small baking sheet. Spray the cubed bread with oil and sprinkle seasonings over the bread. You may toss everything together with your hands or skip this step (I don't bother with this).

If using a basket-type air fryer, toss everything in a large bowl. And transfer to the air fryer basket.

Step 2. Bake

collage of croutons in toaster oven and golden brown croutons.

Bake the croutons for 8 minutes in a convection-type air fryer or until golden brown. Start checking at the 6 minute mark in the basket-type air fryers to make sure you don't over bake.

💭Did you know? Basket-type air fryers usually cook foods quicker than toaster-oven type fryers because the capacity is usually smaller and air circulates quicker.

Step 3: Cool & Serve

golden brown croutons spilled out of jar over white towel.

Remove croutons from air fryer and allow to completely cool before serving.

Serve over soups and salads or store in an airtight container.

Below are some links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

🥗Serving Suggestions

These croutons are great on their own because they are that good. At least that's how my husband eats them. But of course, croutons are traditionally served as a topping on a green salad like Caesar Salad (our most favorite salad) or this Harvest Kale Salad.

Croutons can also be added to your favorite soups like tomato soup, Hearty Vegetable Soup or this Sorrel and Potato Soup.

❄Storage Instructions

To store: If your house is humid, store leftover homemade croutons in an airtight container for up to one week. They can be left uncovered if house is low in humidity.

Storage containers: these containers are amazing for their air-lock mechanism but any airtight storage container will work; I don't recommend silicone baggies as they are not airtight.

croutons in a glass weck jar.

💬FAQs

How long do homemade croutons last?

Homemade croutons are best the first two days. But depending on the humidity of your home, if stored properly in an airtight container, they can last up to one week at room temperature. Do not refrigerate as they will draw moisture.

Why did the homemade croutons soften after baking?

Homemade croutons may soften if improperly stored and exposed to moisture (in the air or on surface). To crisp them up, just pop them back in the air fryer for a few minutes at 400 degrees Fahrenheit and that should restore them to their glorious crispy croutons.

Can I make these in a basket-type air fryer?

Yes, this recipe is originally made in a toaster-type air fryer using a small baking sheet but it can easily be modified to use a basket-type air fryer. Using the same temperature but reducing the time by a few minutes. Start checking on them at around the 7 minute mark. 

Looking for more related how-to's? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

golden brown croutons on white towel.
Print Recipe
5 from 2 votes

Easy Air Fryer Croutons

These 10-minute easy Air Fryer Croutons are crunchy and baked to golden brown perfection in an air fryer. It's a great way to give leftover bread new life.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: air fryer croutons, air fryer jalapeno, croutons
Servings: 16 servings
Calories: 47kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 8 ounces leftover bread
  • 1 tablespoon avocado oil (or spray) or extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • ½ teaspoon sea salt

Instructions

  • Preheat air fryer to 400 degrees Fahrenheit. Cut stale bread into ½" cubes and spread them out in single layer on a small baking sheet.
    cubed leftover bread on a small sheet.
  • Spray or drizzle oil generously over the bread cubes. Season with salt and and seasonings and toss gently. Spread evenly across the sheet in single layer.
    seasoned bread cubes on sheet.
  • Air fry the croutons for 8 minutes or until golden brown and crispy.
    air frying croutons in a toaster oven.
  • Remove from heat and allow to cool completely. When cooled, transfer to airtight container.
    golden brown croutons on a stainless steel sheet pan.

Notes

  • Eight ounces of bread should make approximately 4 cups. Serving size is ¼ cup. 
  • Store croutons in an airtight container at room temperature for up to 2 weeks.
  • To sub Italian seasoning use any combination of rosemary, oregano, garlic powder, and dried parsley to make 2 teaspoons.
  • For basket air fryers: toss bread with oil and seasonings in a bowl; you may need to air fry croutons in batches depending on the size of your fryer.
  • To crisp up croutons: pop the croutons in the air fryer for a few minutes.
Nutritional information is based on the use of sourdough bread and avocado oil.

Nutrition

Calories: 47kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 158mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg

Spicy Pork Ramen Recipe

This Spicy Pork Ramen recipe boasts an easy 5-ingredient marinade and your favorite seasonal veggies and is perfect for an easy weeknight meal.

spicy pork with broccoli and ramen in a white bowl with chop sticks.

We're not big pork people but when we do have pork, it is loaded with flavor.

And this Spicy Pork Ramen recipe is no different. The pork tenderloin is first marinated in a sweet and spicy concoction. Then browned in a deep frying pan, tossed with equally charred vegetables and spooned over your favorite ramen noodles.

Because it's packed with so many vegetables, salad is not necessary but if you insist, this Asian Cucumber Salad would make a great accompaniment.

[feast_advanced_jump_to]

❤Why you'll love this Spicy Pork Ramen

Before we get to all the reasons why you need this recipe in your life, let's first unpack something.

Generally, ramen is known as a Japanese noodle soup - a combination of rich flavored broth with their distinct noodles. This recipe is not a soup. I wanted a pork ramen recipe that can be enjoyed throughout all the seasons, including our sweltering California summers.

And this one fits the bill:

  • Taste: spicy and sweet with a delectable umami flavor, this dish is packed with so much flavor
  • Texture: tender pork, crunchy vegetables, and velvety sauce over a bowl of al dente ramen
  • Level of difficulty: moderate-easy, it can get a little hairy towards the end as the pork and veggies are cooked quickly but otherwise fairly easy
  • Picky eaters: tone down the spice for more sensitive palates and use your/their favorite veggies

🍲Ingredients

flat lay of spicy pork ingredients with pork tenderloin, broccoli, tamari, and more.

This recipe has minimal ingredients to get maximum flavor.

  • pork tenderloin: this is the best cut of pork for this recipe but I've also used pork chops and pork steak; you want to use about 1-½ pounds of pork but a size anywhere between 1.3 and 1.8 pounds will work for this marinade
  • marinade: soy sauce, coconut sugar, chili garlic sauce, ginger, and garlic
  • vegetables: green bell pepper, baby broccoli, and mung bean sprouts
  • hoisin sauce: this is my favorite brand and it will bring everything together and is necessary to get that velvety, luscious texture
  • ramen noodles: We love this organic brand of gluten-free ramen made with brown rice and millet but use your favorite type of noodles.

See recipe card for exact quantities.

💭Good to Know: Genetically modified soybeans make up 94% of all US soybean crop. To avoid GMOs in your food, choose organic soy sauce if budget allows.
fried pork tenderloin pieces and vegetables in deep frying pan.

📖Substitutions and Variations

  • Soy Sauce Alternative - coconut aminos or liquid aminos are great soy-free alternatives
  • Chili Garlic Sauce - use your favorite brand of chili sauce but it will vary in spiciness. Add more heat by using this Gochugang paste (it is fiery!)
  • Coconut sugar: brown sugar is a great sub
  • Kid friendly - keep the heat down by just using a few teaspoons of chili garlic sauce
  • Veggies: swap the bell peppers, broccoli, and mung bean sprouts and use any variety of your favorite vegetables. Some great options are asparagus, bok choy, green beans, julienned carrots, mushrooms, and snap peas.
  • Rice: enjoy this spicy pork and vegetables over a bed of rice
💭Make it Nutrient-Dense: If using rice, cook it in bone broth for additional health benefits. Check out this post on How to Cook Perfect Rice in Instant Pot.
wooden board with veggies like broccoli, mung beans, bell peppers, green onions.

🚫Dietary Substitutions

This recipe is so versatile and can be suited to fit your dietary needs.

The only questionable ingredient in this recipe could be the chili garlic sauce because it may have a long list of ingredients, depending on the brand.

Unless you find squeeky clean hoisin sauce, that can be another problematic ingredient but this is a great brand with good ingredient list. If you choose to omit hoisin sauce for dietary reasons, I would suggest making a simple slurry of coconut aminos and arrowroot starch to imitate that velvety texture and emit that delicious umami flavor.

💭Helpful Tip: Reading the ingredient list on packaged foods is a good practice to make sure you are getting the cleanest products available to you.
meat, green vegetables, and ramen in a white bowl with pan in background.

💭Helpful Tips

  • 🕐Time Saving Tip: use the convenience of jarred or frozen minced ginger or garlic; you can marinade the pork up to 24 hours shaving precious minutes during rush hour dinner time.
  • 💲 Money Saving Tip: use whatever crunchy veggies are in season and on sale; pork tenderloin often goes on sale - stock up when it does
  • 🗓Make-Ahead Tip: double the marinaded pork and freeze for a future easy meal
💭Helpful Tip: Tamari is a fermented soy sauce but has a thicker consistency and richer flavor than regular soy sauce. It works exceptionally well in recipes like this Spicy Pork Ramen Noodle.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This Spicy Pork Ramen recipe calls for these ingredients that you will need: pork tenderloin, marinade ingredients: soy sauce, coconut sugar, chili garlic sauce, ginger, garlic, veggies like broccoli florets or baby broccoli, green bell pepper, ming bean sprouts, hoisin sauce, and avocado oil for frying. Additional sea salt to taste if necessary.

Step 1. Marinade pork

collage of darm meat marinade and cut pork with mixed marinade.

In a medium bowl, combine soy sauce, coconut sugar, chili garlic sauce, fresh ginger, and minced garlic.

Cut pork tenderloin into thin slices. Toss the pork with the marinade, cover and marinade for at least an hour or overnight for best flavor.

If you only have time to marinade for one hour, you can leave it out at room temperature but anything beyond that should be refrigerated. Remove from refrigerator 30 minutes prior to cooking to allow the meat to come to room temperature.

While pork is marinading, prepare the vegetables. Cut the bell pepper into strips and broccoli into bite-size florets.

Step 2. Cook pork

photo collage of marinated pork and cooked pork in pan.

Heat two tablespoons of avocado oil in a deep frying pan over medium-high heat. Add pork to pan, spreading evenly in single layer to not overcrowd. You will need to cook pork in 2 batches, possibly adding more oil as needed between the batches.

Cook for approximately 3 minutes then flip the pork pieces and cook the other side another 3 minutes or until fully cooked through. There should be no pink.

Remove from pan and set aside.

Step 3: Cook vegetables

collage of 4 photos cooking bell peppers, broccoli, mung bean sprouts, and cooked pork added.

Add more avocado oil. Add bell pepper strips and broccoli and cook for approximately 2-3 minutes or just until slightly charred.

Push the bell peppers and broccoli to the sides of the pan, creating a well in the center. Add mung bean sprouts and hoisin sauce. Close the lid and allow the steam to soften vegetables for two more minutes. It will release delicious cooking liquid that will create the most addictive sauce for this ramen bowl.

Transfer the meat back to the pan and gently toss with vegetables to combine everything. Taste for salt and season if necessary.

Scoop over cooked ramen noodles, garnish with spring onions and black sesame seeds.

Below are some links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

ramen with meat and veggies spooned over

🥗Serving Suggestions

The most obvious way to serve this spicy pork is over your favorite ramen noodles. But over a bed of rice is also a good option. I personally prefer to enjoy this on it's own without anything. I find that the tender mung bean sprouts already give a noodle-y type of shape and texture.

Some fun garnish ideas are green onions, sesame seeds, and red chili flakes for extra heat. A drizzle of sriracha sauce and sesame oil adds a fancy touch.

These Spicy Pork Ramen bowls are packed with so many vegetables that I don't find it necessary to add a side or salad to it. A small fermented condiment like kimchi or a garnish of fermented jalapenos is always in order though.

If you're serving company and insist on a refreshing side salad, consider this Asian Cucumber Salad or this popular Cabbage Cucumber Salad.

♨️Storage and Reheating Instructions

To store: any leftovers can be stored in airtight containers in the refrigerator for up to 4 days. Keep the ramen separate from the pork and vegetables. The veggies will release more liquid with time.

Storage containers: glass snap containers are perfect for leftovers

To reheat: gently reheat spicy pork and vegetables in a small covered saucepan over medium heat until pork is heated through.

pork and ramen in white bowl with stainless steel pan.

💬FAQs

What kind of pork is best for these bowls?

Tenderloin is best for this recipe as it has a perfect balance of fat and lean meat. It works great in the marinade too and cooks quickly. However, I have made this recipe with both pork chops and pork steak with great results. Steak was exceptionally tender and so amazingly delicious.

How can I easily slice the tenderloin into thin slices?

To make it easy to slice the tenderloin, pop it in the freezer for 30 minutes to slightly solidify. It will be very lightly frozen but that should make the slicing into uniform pieces easier.

How can I make this into a ramen noodle soup?

This recipe is best suited as a bowl without broth. However, you can add deeply flavored hot broth over your ramen noodles and spoon the spicy pork and vegetables over it.

Looking for more easy dinners? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

spicy pork with veggies over ramen
Print Recipe
5 from 1 vote

Spicy Pork Ramen Recipe

This Spicy Pork Ramen recipe boasts an easy 5-ingredient marinade and your favorite seasonal veggies and is perfect for an easy weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Marinating Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Asian
Keyword: pork ramen, spicy pork, spicy pork ramen
Servings: 6 servings
Calories: 516kcal
Author: Anya @ Prepare & Nourish

Equipment

  • deep stainless steel frying pan

Ingredients

Instructions

Marinate pork tenderloin

  • In a medium bowl, whisk together 4 tablespoons soy sauce, 4 tablespoons coconut sugar, 3 tablespoons chili garlic sauce, 2 tablespoons minced ginger, and 1 tablespoon minced garlic.
    marinade ingredients in a white bowl.
  • Thinly cut 1.5 pounds of pork tenderloin across the grain (crosswise) and marinate in the sauce for at least an hour or overnight.
    marinated pork in white bowl with thongs.

Cooking pork and vegetables

  • Heat one tablespoon of avocado oil in a large deep frying pan over medium-high heat. Cook the marinated pork in two batches, making sure not to overcrowd the pan.
    cooking pork in deep stainless steel pan.
  • Set cooked pork aside. Add more oil if needed. Add bell peppers and broccoli florets to pan and cook for 3-4 minutes on medium-high heat until slightly charred.
    broccoli and bell peppers in deep stainless steel pan
  • Lower the temperature to lowest heat. Add mung bean sprouts and ¼ cup of hoisin sauce. Close the lid to allow the steam to soften vegetables for two more minutes.
    mung beans and hoisin sauce in center of green veggies in pan.
  • Transfer the meat back to the pan and gently toss together with vegetables to combine. Season with salt if needed.
    pork added to veggies in stainless steel pan.

Assembling Spicy Pork Ramen

  • Cook ramen according to package instructions minus 2 minutes to keep it al dente. When cooked, drain and toss with a few teaspoons of sesame oil to keep it from sticking.
  • Spoon spicy pork and vegetables over ramen. Garnish with green onions and sesame seeds.
    pork and vegetables in white bowl

Notes

  • Marinade ingredients is good for pork tenderloin between 1.3-1.8 pounds in weight.
  • Feel free to use other vegetables: green beans, sliced carrots, mushrooms, snap peas are all great options.
  • Change it up: enjoy this over a bed of rice or completely grain free on its own.

Nutrition

Calories: 516kcal | Carbohydrates: 53g | Protein: 33g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 2334mg | Potassium: 872mg | Fiber: 5g | Sugar: 14g | Vitamin A: 444IU | Vitamin C: 72mg | Calcium: 62mg | Iron: 4mg

Easy Fermented Cherry Tomatoes

Fermented cherry tomatoes are a great way to preserve that summer harvest and include more gut-healthy probiotics to your diet.

tomatoes with beneficial bacteria

These Fermented Cherry Tomatoes were born out of my desire to preserve our seasonal bounty. But I've learned you don't have to use your garden tomatoes to enjoy this delicious ferment. Tomatoes from your CSA box, farmer's market or even grocery stores all work great!

In fact, this basic recipe worked so well, I can't wait to try this using larger tomatoes.

If you've been here any length of time, you know how important fermented foods are to support overall health.

Truly fermented foods are the backbone to traditionally prepared meals. There's something so rewarding and soothing about enjoying the fruit of your labor that you've worked so hard on weeks prior.

[feast_advanced_jump_to]

🍅What are Fermented Tomatoes

Fermented tomatoes takes an age-old method of preservation to conserve this seasonal fruit and produce the most tangy, nutrient-rich tomatoes. This traditional Russian recipe is an easy way to get more fermented food into your diet.

Our ancestors have been using this traditional method of food preservation for centuries. It's not until recently, that vinegar-based pickling method was developed.

But lacto-fermentation is far superior because it produces food that is rich in beneficial bacteria, live enzymes, and healthy microbes. Fermented foods is a great way to support gut health and is overall a gentle support for the immune system.

That's what these delicious tomatoes do. They give you that oomph with a side of healthy microbes.

fermented cherry tomatoes in a small white dish with brine in jar in background.

❤Why you'll love this recipe

  • Taste: slightly fiery with a pickled tang but not too fermenty
  • Texture: the skin protects the texture of the tomatoes but once you bite into them, it's effervescent flavorama in your mouth
  • Level of difficulty: easy! If you are new to fermenting, this is a great beginner's recipe. Throw everything in a jar and set it aside for fermenting magic to take place.
  • Health benefits: by now, you've heard the benefits of lacto-fermented veggies; it's a great idea to have a little bit of fermented veggies as a condiment with every meal.
  • Preservation: this recipe is a great way to preserve that crop of tomatoes as the seasons turn

🍲Ingredients

cherry tomatoes, pickling spice, sea salt, garlic and water.
  • tomatoes: any small-sized whole tomatoes work great; my favorite are cherry tomatoes and grape tomatoes
  • pickling spice: this will give that striking umami flavor
  • fresh garlic: adds amazing flavor and also great to enjoy once fermented
  • hot pepper: any dried pepper will do, red pepper flakes works great too
  • real unrefined salt: this is key to truly lacto-fermented tomatoes

See recipe card for exact quantities.

💭Make it Nutrient-Dense: Enjoy a few tablespoons of fermented tomatoes over fish or chicken to add some natural probiotics and live enzymes to your meal.

🧂What is Pickling Spice

pickling spice in a jar.

Pickling spice is a common canning and fermenting spice blend consisting of several spices that give amazing flavor to canned and pickled goods. Although the exact blends vary, the most basic pickling spice starts with black peppercorns, mustard seeds, allspice berries, coriander seed, crushed bay leaves, and dill seed.

This blend of spices adds tang and distinct essence to the salty brine. It holds up incredibly well over long fermenting periods and yet flavorful enough to retain their pungency and infuse their aroma into the fermented veggies.

It's fabulously convenient to have pickling spice on hand for an easy and quick fermenting session.

📖Substitutions and Variations

  • No pickling spice? Use any combination of these spices to make 2 teaspoons: black peppercorns, mustard seed, allspice (go easy on this - it can be overpowering), coriander seed, crushed bay leaves, and dill seed. Flavor will vary depending on what you use but it will still be delicious!
  • Tomatoes - this recipe is great with cherry or grape tomatoes but I'm thinking any small type of tomatoes will work like campari or cocktail tomatoes. I would suggest going with organic if budget allows and avoiding triple washed tomatoes (usually bought in containers in stores) as these lack natural microbes found on the surface of vegetables.
  • Fresh herbs: tone down the pickling spice (or omit all together) and add fresh herbs like basil, dill, parsley, oregano, and thyme for different flavors.
cherry tomatoes in a small white dish with brine in jar.

💭Helpful Tips

  • 🕐Time Saving Tip: use warm water to create the salt brine as it will help dissolve salt faster
  • 💲 Money Saving Tip: preserve your abundance of cherry tomatoes to enjoy them in colder seasons when fresh tomatoes are at a premium
  • 🗓Brine Tip: enjoy the extra brine in salad dressings or used as a starter culture for future ferments.
  • 🚫Food Safety: Never eat anything with mold growing on it. Toss the food immediately if you see any kind of mold growth that looks fuzzy, pink, blue, or green. Kahm yeast, appears like a crinkly white film on top of the brine, is a common and harmless growth on many lacto-fermented veggies.
💭Good to Know: Skip the plastic and use glass jars as your fermentation vessel to avoid any BPAs leaching into your ferment.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe card is below for your convenience.

This Fermented Tomatoes recipe calls for these ingredients that you will need: cherry tomatoes, pickling spice, sea salt, and warm water.

Step 1. Make salty brine

mason jar with salty brine and wooden spoon.

Dissolve salt in a cup of warm water. The best way to do this is in pint size mason jar as it already has cup measurements on the side. 

💭Helpful Tip: Used boiled water to make sure it's sterilized. Gently warmed water from tea kettle is great for this purpose!

Step 2. Prepare tomatoes

collage of 4 photos: seasonings in jar, fresh tomatoes, brine poured over tomatoes, pickled tomatoes in a jar.

Add pickling spice and garlic cloves to the bottom of a wide-mouth mason jar or weck jar. A quart-sized jar is ideal to avoid any spillage from the fermentation process.

Add washed and dried tomatoes. Pour salty brine (make sure it's not too warm to touch) over the tomatoes.

Place the fermentation weight over the tomatoes to keep them submerged. Set aside to ferment at room temperature away from direct sunlight. It's helpful to have the tomatoes on a small plate to collect any excess brine that may spill over from the carbon dioxide if the brine comes too close to the top of the jar.

Step 3: Ferment

timeline of fermented tomatoes shows gradual cloudiness of brine.

During the first 5 days of fermentation, gently open the jar lid to release carbon dioxide.

After about 10 days of room temperature fermentation, the brine should become cloudy and bubbles should disappear. At this time, they are fermented and can be transferred to the refrigerator.

💭Did you know? As the tomatoes ferment, the brine will change from clear to cloudy. This is the natural growth of beneficial bacteria.

Below are some links that may be helpful to you as you make this easy recipe. You may have all of these but it helps to have a link so you know what you're looking for.

🥗Serving Suggestions

These little nuggets of flavor are good on just about anything. Enjoy them tossed in a salad, on a slice of crusty buttered sourdough, or over fish or chicken.

These tomatoes would be amazing next to this Chicken Potato Bake or on top of this Fish en Papillote.

❄Storage Instructions

After the initial fermenting period at room temperature, keep your fermented tomatoes in a dark, cool storage like the refrigerator for up to 6 months.

It is not necessary to keep the fermentation weight in there once the tomatoes have been transferred to the refrigerator.

close up of fermented tomatoes with pepper and spices.

💬FAQs

How long does it take for tomatoes to ferment?

Depending on your room temperature, it should take anywhere between 8-14 days for your tomatoes to be fully fermented. You want to look for a cloudy brine and no more gasses to be released when opening the jar. After this time, transfer the tomatoes to your refrigerator.

Do I need an airlock to ferment tomatoes?

No! All that is needed is a jar with lid and a fermentation glass weight to keep tomatoes fully submerged in the salty brine.

How long do fermented tomatoes keep?

Fermented tomatoes that are properly prepared and stored in a dark, cool storage like the refrigerator can be good for 4-10 months. I don't recommend going past 6 months though as the tomatoes may loose texture and full probiotic health benefits. 

Looking for more lacto-fermented recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

cultured tomatoes with spices and brine in a weck jar.
Print Recipe
5 from 1 vote

Easy Fermented Cherry Tomatoes

Fermented cherry tomatoes are a great way to preserve that summer harvest and include more gut-healthy probiotics to your meals.
Prep Time10 minutes
Fermenting Time10 days
Total Time10 days 10 minutes
Course: Condiment, Ferment
Cuisine: American, Russian, Ukrainian
Keyword: fermented cherry tomatoes, fermented tomatoes, lacto-fermentation
Servings: 8 servings
Calories: 10kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Dissolve 2 teaspoons in 1 cup of warm water. Set aside for water to cool.
    salt brine in mason jar with wooden spoon.
  • Add 2 teaspoons of pickling spice and 4 fresh garlic cloves to the bottom of a wide-mouth jar. Add 2 cups of cherry or grape tomatoes.
    weck jar with seasoning and garlic.
  • Pour salt water (brine) over the tomatoes. Place the fermentation weight over the tomatoes to keep them submerged in the brine.
    cherry tomatoes in weck jar
  • Set aside on a small plate to catch excess brine at room temperature to allow fermentation.
    tomatoes with brine and seasoning.
  • During the first 5 days of fermentation, gently open the jar lid to release carbon dioxide.
    cherry tomatoes submerged in brine in weck jar.
  • After 10 days of room temperature fermentation, the brine should become cloudy and bubbles should disappear. At this time, they are fermented and can be transferred to the refrigerator.

Notes

  • Recipe makes approximately 2 cups. Serving size is ¼ cup.
  • Keep the fermented tomatoes over a dish to collect any brine that seeps out during fermentation.
  • Fermented tomatoes will keep in the refrigerator for up to 6 months.
  • To sub pickling spice: use any blend of black peppercorns, coriander seeds, mustard seeds, allspice berries, dill seed or weed to make 2 teaspoons

Nutrition

Calories: 10kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 588mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 0.3mg

Air Fryer Bacon Wrapped Jalapeño Poppers

With only 4 simple ingredients, these Bacon Wrapped Jalapeño Poppers are filled with creamy cheese mixture, wrapped in crispy bacon and conveniently made in the air fryer.

flat lay of jalapeno poppers

There's something so homey about this combination. Jalapeños, creamy cheesy center, enveloped by crispy smoky bacon.

With just a little bit of prep work and the oven fully taking care of cook time, you'll have the perfect party appetizer that will be enjoyed by all.

This is a great recipe to have on hand for easy entertaining. It's naturally low carb and has bacon. Because who doesn't love bacon?

[feast_advanced_jump_to]

❤Why you'll love these poppers

  • Taste: a lovely combination of savory, salty, fiery, and smoky
  • Texture: the cheesy mixture lends a very creamy filling yet pairs well with crispy bacon and zesty jalapeño
  • Level of difficulty: this is an easy appetizer recipe but admittedly has little prep time because the peppers need to be halved, with seeds and pith removed
  • Crowd pleaser: what's game day without jalapeño poppers? These are easily made in advance and frozen for easy appetizer (see instructions below). Additionally, it's an easy recipe to double.
💭Fun Fact: Jalapeño poppers are also known as Armadillo Eggs, especially if they are wrapped in bacon or meat (to give the appearance of armadillo).

🍲Ingredients

ingredients for jalapeno poppers
  • jalapeño peppers: this is the star of this classic appetizer - when buying, look for plump jalapenos that have nice firm skin and blemish free
  • cream cheese: regular full fat cream cheese is best; I would not recommend using low fat, fat free, lactose-free, or whipped cream cheese in this recipe
  • cheese: best choice is cheddar cheese because it holds up well during the frying; avoid mozzarella cheese in this recipe
  • avocado: this is optional but adds richness and smooth texture and truly makes these keto jalapeño poppers
  • bacon: find the best quality thin cut bacon your budget allows
  • seasonings: red pepper flakes, garlic powder, dried parsley are my favorite to throw into the creamy cheese mixture for extra flavor (but these can easily be omitted for ease and simplicity)

See recipe card for a full list of ingredients and exact quantities.

📖Substitutions and Variations

  • Tone down the spice - instead of jalapeños, you can use mini bell peppers for a milder overall flavor
  • Make it hot - to truly make these a spicy appetizer, use Monterey Jack cheese or add more red pepper flakes to the cheese mixture. Additionally, you can add a few removed jalapeno seeds for extra heat.
  • Up the protein - wrap the poppers first in turkey deli meat followed by bacon
  • Kid friendly - add panko crumbs, regular bread crumbs, or even crushed potato chips on top for a fun garnish
  • Italian flare: Swap the avocado with roasted bell peppers and wrap with prosciutto instead of bacon.
jalapeno popper with avocado and bacon

🚫Dietary Substitutions

These Air Fryer Bacon Wrapped Jalapeño Poppers are naturally grain free and gluten free. As with all foods, always make sure to read the ingredient labels to avoid nitrates and nitrites (in bacon) and gums and fillers in cream cheese.

Additionally, it's best to grate your own cheese to avoid anti-caking agents typically found in bagged cheese.

I have not made these dairy free to be truly Paleo and Whole30 compliant. The combination of the dairy cream cheese and semi-hard cheese is important to the overall texture.

💭Helpful Tips

  • 🕐Time Saving Tip: use room temperature cream cheese as this will take less time to make the cream cheese filling; line air fryer basket with parchment paper to save time on cleaning;
  • 💲 Money Saving Tip: skip the avocados and all the ingredients are regularly on cyclical sales at grocery stores; bacon freezes wonderfully and is best to stock up when it's on sale; cream cheese and cheddar cheese has a long refrigerator life when unopened
  • 🗓Make-Ahead Tip: make these per full instructions below and flash freeze for an easy finger food or consider preparing the peppers and cheesy mixture and keeping that separate in airtight containers until ready to make and serve
  • 🚫Food Safety: use thin cut bacon so it fully cooks - set to broil in the last 5 minutes of air frying (if your air fryer has that option)
💭Make it Nutrient-Dense: Use raw cheddar in these jalapeno poppers as it still contains live gut-healthy enzymes and microbes.

👩🏽‍🍳Step-by-Step Instructions

The complete printable recipe is below in the recipe card for your convenience.

This Air Fryer Jalapeño Poppers recipe calls for these ingredients that you will need: jalapeños, cream cheese, cheddar cheese, red pepper flakes, garlic powder, dried parsley, avocado, and bacon.

Step 1. Prepare jalapeños

halved jalapenos with seeds and pith removed

Preheat the air fryer to 400 degrees Fahrenheit.

Cut the washed and dried jalapenos lengthwise. Remove the pith and seeds. Discard if you don't want to add more heat back to the poppers. If you want to kick up the heat, add a teaspoon or two of the seeds to the cheesy mixture in step 2.

Step 2. Cream cheese mixture

collage of cheesy mixture for jalapeno popeprs

In a small bowl, mix the room temperature cream cheese and your choice of shredded cheese, along with any seasonings if desired. My favorite stand-ins are garlic powder, red pepper flakes, and dried parsley.

Step 3: Stuffing & frying jalapeños

collage on how to make air fryer poppers

Fill each halved jalapeño with the cheese mixture. Top with an avocado slice, if using. Cut bacon strips into half crosswise to create 20 smaller slices.

Wrap stuffed jalapeños with a slice of bacon and place on the crisper tray or air fryer basket seam side down in single layer. Season with freshly cracked black pepper.

Air fry bacon wrapped jalapeño poppers for 20 minutes or until bacon is fully cooked and crispy. Cooking time varies greatly across the board for all air fryers but 20 minutes is a good start. Look for crispy bacon as you would when making air fryer bacon.

Remove the peppers from the air fryer and rest for 5-10 minutes to allow cheese to settle. Enjoy warm or at room temperature.

💭Pro Tip:  If using a convection oven air fryer, you may need to broil for 5 minutes to achieve that golden brown top. Basket type air fryers tend to naturally give that crust on top with no need to broil.

Below are some affiliate links that may be helpful to you as you make this Air Fryer Bacon Wrapped Jalapeno Poppers. However, some of these items can be found cheaper at your local store but it helps to have a link so you know what you're looking for.

🥗Serving Suggestions

These spicy peppers are traditionally a big thing on game day, enjoyed with many other typical fun foods.

These delicious appetizers would be great served with these recipes:

♨️Storage & Reheating Instructions

To store: this finger food will keep well in the refrigerator in an airtight container for up to 5 days.

Reheating tips: just transfer the poppers on a crisper tray and pop them in the convection oven and broil for 5 minutes or until warmed through.

To freeze: please see proper freezing instructions below in FAQs.

jalapeno poppers on a crisper tray

💬FAQs

What is the best air fryer for jalapeño poppers?

The best air fryer for these spicy peppers is the one you have at home. I love my Emeril Lagasse Power Air Fryer 360XL Deluxe because it's quite large for an air fryer and comes with 3 crisper trays that I use regularly. After much research, I decided on this air fryer because it was important to me to avoid the non-stick coating typically found in basket-style air fryers.

A great benefit to using a convection-oven type air fryer is that the capacity is much larger than air fryer basket and I am able to fry this entire jalapeño poppers recipe in one batch.

How long to air fry jalapeño poppers with bacon?

This will depend on the type and the size of your air fryer. Basket-type air fryers generally fry foods quicker than convection-type oven air fryers.

Twenty minutes is a good time to start checking on those spicy peppers. The most important thing to remember is that bacon needs to be fully cooked and crispy. That's why I always prefer to broil for additional 5 minutes to get that golden crust on top.

Can I freeze jalapeño poppers?

The best way to freeze jalapeño poppers is using the flash freezing method. Spread out the cooked and cooled jalapeño poppers on a baking sheet or a tray, making sure they do not touch. Transfer to freezer for 2 hours or until firm.

Remove the poppers from the sheet or tray and transfer to resealable freezer bags or freezer-safe container with tight-fitting lids. Don't forget to label the bag or container and return to freezer for up to 3 months.

How to cook frozen jalapeños in air fryer?

To reheat Jalapeño Poppers in the air fryer, transfer them to a crisper tray or basket and bake uncovered for 10-15 at 400 degrees Fahrenheit or until warmed through. Do not preheat the air fryer first - the peppers will thaw as the air fryer preheats.

Looking for more easy recipes? Here are some ideas:
Easy Deviled Eggs
Chunky Guacamole
Everything Bagel Cucumber Bites
Caprese Stuffed Avocados

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

flat lay of jalapeno poppers with bacon
Print Recipe
4.25 from 8 votes

Air Fryer Bacon Wrapped Jalapeño Poppers

With only 4 simple ingredients, these Bacon Wrapped Jalapeño Poppers are filled with creamy cheese mixture, wrapped in crispy bacon and conveniently made in the air fryer.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer jalapeno poppers, bacon wrapped jalapeno poppers, Jalapeno poppers, low carb jalapeno poppers
Servings: 20 poppers
Calories: 150kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 10 jalapeño peppers washed and dried
  • 8 ounces cream cheese softened
  • 8 ounces cheddar cheese shredded
  • 1 medium avocado optional
  • 10 strips thin-cut bacon cut in half
  • red pepper flakes, garlic powder, dried parsley optional, 1 teaspoon each

Instructions

  • Preheat air fryer to 400 degrees Fahrenheit. Cut jalapenos in half lengthwise and remove pith and seeds.
    halved jalapenos with pith and seeds removed
  • In a small bowl, combine 8 ounces of cream cheese, 8 ounces of grated cheese, and 1 teaspoon of each: garlic powder, dried parsley, and red pepper flakes if using.
    cream cheese mixture with seasonings
  • Fill each halved pepper with the cheese mixture, top with an avocado slice, and wrap with ½ slice of bacon. You may have to gently stretch the bacon piece to make a tight wrap. Place peppers on prepared baking sheet.
    filled jalapeno halves with cheese mixture
  • Top with an avocado slice (if using), and wrap with the ½ strip of bacon. You may have to gently stretch the bacon piece to make a tight wrap. Place peppers on prepared crisper tray or air fryer basket with the seam side down.
    jalapeno poppers on a crisper tray
  • Bake in preheated air fryer for 20 minutes or until bacon is fully cooked and crispy. Remove from air fryer and set aside for 5-10 minutes for cheese to settle.
    bacon wrapped jalapenos

Notes

  • Cheddar cheese or Monterey Jack are great options for this recipe.
  • Cooking time will vary depending on type of air fryer but 20 minutes is a good starting time. Air fry until bacon is cooked through. Broiling for 5 minutes will assure a crispy golden brown top.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
  • Reheat in the oven on low broil and bottom rack for 5 minutes or until warmed through.

Nutrition

Calories: 150kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 184mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 9mg | Calcium: 94mg | Iron: 0.1mg

This post was originally published September 2017 but has since been updated to include helpful information.

Authentic Fresh Basil Pesto Recipe

A delicate sauce of fresh ingredients held together with a drizzle of extra-virgin olive oil, this simple yet Authentic Fresh Basil Pesto recipe comes together quickly in a food processor.

jar with pesto and a spoon to the side

Classic pesto, also known as Pesto alla Genovese, is an Italian sauce originating from Genoa, the capital city of Liguria Italy. It's made out of fresh basil, pine nuts, garlic, aged hard cheese, and blended together with extra virgin olive oil.

Traditionally, it's pounded with a mortar and pestle but now can easily be made in a blender or food processor.

If you have a generous crop of basil in your garden, making a batch of homemade fresh basil pesto is a great way to enjoy your bounty. It also freezes beautifully making it a great herb to preserve for winter months.

[feast_advanced_jump_to]

❤Why you'll love this

What is not to love about homemade pesto? It far exceeds store-bought version and is a great accompaniment to many dishes.

  • Taste: it's fresh yet savory, herby and lively, subtly salty thanks to the cheese; and slightly garlicky
  • Texture: thick and partly chunky but uniformly smooth because of the lovely richness of olive oil
  • Level of difficulty: easy and can be made in 15 minutes and a bonus that pesto freezes beautifully
  • Picky eaters: this pesto recipe is loved by adults and kids alike
💭Did you know? Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It is traditionally made with Genovese basil, a common variety of sweet basil.

🍲Ingredients

pine nuts in a pan, olive oil, fresh basil, cheese
  • fresh basil: sweet basil (Gevonese) is the most common type to make fresh pesto, skip Thai basil as it is too pungent. When choosing basil leaves, go with small baby leaves as the taste tends to be sweeter. Also, make sure you use only the leaves and no stems.
  • pine nuts: traditionally pine nuts are used in pesto. These are best stored in the freezer as they go rancid quickly due to their high fat content. Trader Joe's has the best price.
  • garlic: young and fresh; unpeeled
  • Pecorino Romano: a good aged hard cheese is a must
  • extra virgin olive oil: use your favorite good quality olive oil but it's not necessary to go for the premium - in fact go for light and delicate and skip the ones that have strong, peppery notes; this is a good option
  • salt and pepper: finishing touches to the pesto; start low and adjust as needed, always taste testing

See recipe card for exact quantities.

📖Substitutions and Variations

There are certain things that must be true if you want a classic pesto recipe. However, it's also fun to experiment with other flavors and variations.

  • Basil: I sometimes do 1:1 basil and spinach to stretch my basil and especially if it's more pungent than desired. Arugula is a great substitute too.
  • Nuts: If you're going for the truly authentic version of basil pesto, it's a good idea to stick to pine nuts. But in a pinch, you can use walnuts, cashews, or Macadamia nuts. These nuts naturally mimic that creamy texture of pine nuts.
  • Cheese: Pecorino Romano is my favorite in basil pesto but Parmigiano Regiano works too. Your regular Parmesan cheese works; or use a combination of these three for a delicious blend.

This easy pesto recipe is naturally grain free and gluten free, however it does have dairy. The cheese is necessary to get the right consistency and flavor and therefore would not recommend omitting it to make this pesto dairy free.

basil pesto ingredients in a food processor

💭Helpful Tips

  • 🕐Time Saving Tip: Buy pre-shredded cheese; skip the roasting of nuts and garlic; have all ingredients ready to go because the blending goes quickly;
  • 💲 Money Saving Tip: Fresh herbs are expensive. Instead, get a potted basil plant from Trader Joe's and stretch it with spinach or arugula; use basic Parmesan cheese instead of artisan variety; if using all pine nuts, make sure to store them in the freezer to extend shelf life
  • 🗓Make-Ahead Tip: Basil pesto can be made up to 6 days in advance but frozen for up to 6 months.
  • 🚫Food Safety: The growth of botulism spores is a concern in pesto due to the combination of garlic and oil. Use clean, sanitized jars and store in the refrigerator for no more than 7 days. Freeze what pesto will not be immediately used up. You can also add an acid like lemon juice to lower the pH.
💭Make it Nutrient-Dense: Artisan cheese like Pecorino Romano is made out of sheep's milk and is generally a healthier option than cow's milk cheese because of the grass-grazing that sheep are allotted. Parmigiano Reggiano is traditionally made with raw cow's milk with live enzymes and microbes intact.

👩🏽‍🍳Instructions

The complete printable recipe is below in the recipe card for your convenience.

This homemade basil pesto calls for these ingredients that you will need: fresh basil, pine nuts, garlic, Pecorino cheese, salt and pepper.

Step 1. Toast nuts and garlic

toasting pine nuts and garlic in a pan

Although this step is optional, it adds a great depth of flavor.

In a small stainless steel pan, toast pine nuts and garlic on low heat, making sure not to scorch them. Set aside to cool. 

💭Helpful Tip: Refrigerating the olive oil, bowl, and blade of your food processor or blender will prevent the basil from oxidizing and pesto turning mucky brown. Chill for 30 minutes prior to blending.

Step 2. Pulse

mincing basil and nuts in food processor

Add basil, pine nuts, garlic, and cheese to food processor. Pulse a few times until finely minced. Scrape down the sides of the bowl.

Step 3: Stream olive oil

olive oil being poured in stream into food processor chute

With the processor running on low, slowly drizzle the olive oil in a stream and blend until creamy.

Don't over blend to retain the slightly chunky texture. Taste and season with salt and pepper. If pesto looks like a thick clump, add a little more olive oil to loosen the texture.

Serve in your favorite recipe or store in the refrigerator in an airtight container with a thin layer of olive oil to preserve freshness.

Below are some links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

🥗What to serve with pesto

This easy basil pesto sauce can be enjoyed in different ways. It can be tossed with your favorite pasta or added to salmon, chicken, or a crusty sourdough. Enjoy this simple recipe over roasted vegetables for added flavor.

Fresh pesto sauce pairs well with:

💭Helpful Tip: When serving pasta with pesto, thin the basil pesto with a little pasta cooking water. Otherwise the pesto will be too thick to coat the pasta properly.
jar with pesto with spoon sticking out

♨️Storage & Freezing Instructions

More detailed instruction on this is below in the FAQs.

To store pesto: Keep small amount of pesto in the refrigerator in a mason jar with a little olive oil on top to prevent browning. Freeze leftover pesto that won't use within days.

To freeze pesto: Freeze in small jars or ice cube trays. Grab a pesto jar from the freezer as needed.

Storage containers: small mason jars, ice cube trays for freezing,

💬FAQs

How can I keep my pesto bright green?

Pesto can turn a swampy brown quickly due to oxidation. To prevent this from happening, follow these tips:
Chill: your olive oil, bowl and blade of the food processor/blender for at least 30 minutes
Wash: your basil leaves but keep it short as this removes its natural essential oils; do not soak basil leaves. Quickly run under cold water then dry thoroughly in a salad spinner, and lay flat on a clean kitchen towel until they are fully dry.
Small portions: store basil pesto in small containers and freeze to retain color. Defrost as needed.

How long does fresh pesto last?

Fresh pesto can last in the refrigerator for up to 6 days with a thin layer of olive oil on top. If you wanted the pesto to have a long shelf life, it's best to freeze it either in small airtight containers or ice cube trays. Pesto can last in the freezer for up to 6 months.

How to freeze pesto with fresh basil?

There are several ways to freeze pesto. Leaving out the cheese is not necessary as it all blends well anyways.
Small containers: transfer pesto into small jars or freezer safe containers, making sure to leave some headspace. Add an extra layer of olive oil on top to 'seal'. Close the jar and freeze. This is particularly helpful for larger uses.
Ice cube trays: transfer pesto to ice cube trays and freeze until completely frozen and hard. Remove the pesto cubes and keep them in a freezer bag for up to 6 months. This is helpful for small uses of pesto at a time.

How to thaw frozen basil pesto?

Frozen pesto can thaw safely in the refrigerator for a few hours or quicker at room temperature in 30 minutes. Because of the high fat content, it will thaw quickly. The frozen pesto cubes can be directly added to recipes straight from freezer.

Looking for more easy sauce recipes? Here are some ideas:
Soy-Free Worcestershire Sauce
Homemade Buffalo Sauce
5-minute Spicy Mayo
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

weck jar of freshly made pesto sauce
Print Recipe
5 from 2 votes

Authentic Fresh Basil Pesto

This simple Fresh Basil Pesto comes together quickly with fresh basil, pine nuts, garlic, cheese and held together with olive oil.
Prep Time10 minutes
Cook Time5 minutes
Chilling Time (optional)30 minutes
Total Time45 minutes
Course: Condiment
Cuisine: Italian
Keyword: basil pesto, easy basil pesto, fresh basil pesto, pesto sauce
Servings: 4 servings
Calories: 407kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 2 cups fresh basil leaves lightly packed
  • ½ cup Pecorino Romano, Parmigiano Reggiano, or Parmesan cheese
  • ½ cup pine nuts
  • 3 garlic cloves unpeeled
  • ½ cup extra virgin olive oil
  • ½ teaspoon sea salt or more to taste
  • ¼ teaspoon black pepper

Instructions

30-45 minutes before making pesto

  • Chill olive oil, blades and bowl of food processor in the refrigerator for 30 minutes. Thoroughly wash basil, run through salad spinner, and lay flat on clean kitchen towel to dry fully.
    Optional: Toast pine nuts and garlic over medium-low heat for 5 minutes or until pine nuts are golden. Allow to completely cool. Remove garlic clove from peel.
    roasting pine nuts in a small pan

Basil Pesto

  • In a food processor or blender, pulse the basil, cheese, lightly toasted pine nuts and garlic together until minced.
    minced basil, pine nuts, and cheese
  • With the food processor on medium speed, slowly drizzle in the olive oil in a steady stream until it has completely emulsified. Occasionally, pause the food processor to scrape down the sides, then run again until the mixture is thoroughly combined and smooth. Add salt and pepper to taste.
    olive oil poured into food processor
  • Serve as desired, refrigerate for up to 6 days or freeze for up to 6 months.
    Basil pesto in a jar with fresh basil on side

Notes

  • Wash basil quickly under running water but do not submerge them as it can oxidize and turn brown.
  • Chilling the oil, blades and bowl will avoid basil from further oxidizing from the heat of the blades.
  • Add thin layer of olive oil to top of jarred pesto sauce to retain texture, color, and flavor.
  • Store in the refrigerator for up to 6 days or in freezer for up to 6 months.
  • Makes approximately 1 cup or 4 servings.

Nutrition

Calories: 407kcal | Carbohydrates: 4g | Protein: 7g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Cholesterol: 13mg | Sodium: 442mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 691IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 2mg

Healthy Butter Chicken Recipe

This stove-top Healthy Butter Chicken Recipe is made with marinated chicken tossed in creamy buttery tomato curry sauce. Enjoyed over white rice and garnished with cilantro - it makes a great comfort food.

White bowl with healthy butter chicken and white rice and cilantro

This is a great recipe for those easy weeknight dinners. Because it's a classic dish with big flavors and great texture.

I didn't know I was a fan of Indian cuisine until I tried this dish at an Indian restaurant and I've been hooked ever since.

What is Butter Chicken?

Butter chicken is a traditional Indian dish known as murgh makhani. The original recipe has a type of curry made from chicken and heavily spiced tomato and butter sauce.

Butter chicken is known for its rich flavor and texture. It's similar to another traditional Indian dish, chicken Tikka masala. While they are both curries, butter chicken tends to be creamier and sweeter than Tikka masala, which lends it flavor largely to spices and rich tomato gravy.

Did you know? Chicken Tikka Masala and Butter Chicken are very similar but have subtle difference in creaminess and spice factor.
Close up of butter chicken with cilantro garnish

How healthy is Butter Chicken?

No doubt this easy butter chicken recipe has copious amounts of butter. It's not called butter chicken for nothing. And while we certainly don't shy away from healthy saturated fats like butter, lard, and tallow - it may be on the heavy side even for someone who embraces necessary fats.

There are ways to make this recipe leaner. But before we get into that, it's worth noting that because this classic dish is heavy on the fats, it's important to source the best quality fats your budget allows.

That will include rich, yellow butter from pastured and grass-fed cows. To increase the nutrient profile further, use raw cream that contains the beneficial enzymes that are typically destroyed during pasteurization.

And finally, use chicken bone broth to up the mineral and vitamin content. Yes, this will inherently increase the bottom line calories, but it will make the butter chicken sauce more satisfying and nutritious.

Make it Nutrient-Dense: Use chicken bone broth instead of water to thin out curry sauce - this will add more nutrients and flavor. Additionally, use raw cream instead of pasteurized heavy cream for same reason.

What are the ingredients in Butter Chicken?

ingredients for creamy curry sauce

I'm not going to lie. The list of ingredients here is a little on the lengthy side but nothing unusual for a traditional recipe. If you want the authentic flavor - you have to use authentic ingredients.

  • Chicken: we prefer chicken thighs but chicken breast works well for a leaner option
  • Greek yogurt: this will become the base of the marinade
  • Butter: pastured butter is ideal
  • Yellow onion: this adds so much flavor - it will be blended but dicing finely helps to make the the sauce smoother
  • Garlic and ginger: a staple in Indian traditional dish
  • Tomato paste: adds necessary richness and tangy flavor
  • Water or broth: to thin out the curry sauce
  • Heavy cream: adds incredible smooth texture to the sauce
  • Spices for marinade: garam masala, turmeric, red chili powder, cumin, salt
  • Spices for curry: garam masala, paprika, cumin, coriander, cinnamon, bay leaves, salt

Aside from the ingredient list, this healthy butter chicken recipe comes together quickly once you get going.

Suggested Substitutions and Variations

Butter chicken recipe ingredients

We already talked about how rich in healthy fats this recipe is. But with a few simple substitutions, you can make this into a leaner version.

Follow these tips to make this low fat butter chicken recipe:

  • use boneless skinless chicken breast instead of thighs (you can also use leftover roast chicken and skip the marinading step and go straight for the buttery tomato gravy)
  • cut the butter amount in half
  • use milk instead of cream
  • use water instead of bone broth

Keep in mind that using the tips above will make the butter chicken leaner but it will also make it less flavorful. In culinary terms: fat = flavor. 

Helpful Tip: Consider eating Healthy Butter Chicken over riced cauliflower instead of white rice to include more vegetables.
white bowl with butter chicken and cilantro

Frequently Asked Questions & Tips

Can butter chicken be made dairy free?

Dairy is necessary to get that traditional Indian dish. However, there are simple swaps that you can take to make this dairy free. Instead of the yogurt marinade, use a dairy free yogurt. Swap ghee for butter and coconut milk for heavy cream.

What does butter chicken taste like?

Butter chicken has a very distinct curry flavor thanks to the unique blend of spices. However, the generous amount of butter and cream cuts the intensity of the curry spices, lending to a mildly sweet flavor.

Is butter chicken healthy?

In short, butter chicken can be healthy when made with properly sourced ingredients. It is high in fat and protein, making it a great low carb and keto meal, as long as you serve it over riced cauliflower.

Storage and Reheating Instructions

To store: transfer leftover butter chicken to an airtight container and store in the refrigerator for up to 5 days.

Storage containers: glass snapware is best choice for both butter chicken and leftover rice

To reheat: In a small saucepan, reheat butter chicken on medium-low heat with the lid to trap heat. You may need to add a few tablespoons of water to thin out and so the bottom doesn't burn.

Butter chicken curry in a deep frying pan

How to make butter chicken

The complete printable recipe is below in the recipe card for your convenience.

This Healthy Butter Chicken recipe calls for these ingredients that you will need: chicken thighs or breast, Greek yogurt, butter, extra virgin olive oil, yellow onion, garlic, ginger, tomato paste, chicken broth (or water), heavy cream, bay leaves, and spices like garam masala, turmeric, red chili powder, ground cumin, ground coriander, paprika, cinnamon, and sea salt.

Step 1. Marinating chicken

collage of marinating chicken for butter chicken

Cut chicken breasts or thighs into 1" pieces. In a large bowl, toss with Greek yogurt, garam masala, turmeric, red chili powder, sea salt, and ground cumin.

Cover and set in the refrigerator for at least 30 minutes but best overnight.

Step 2. Making curry sauce

collage of how to make butter tomato sauce

Heat olive oil and butter in a deep frying pan. Cook chicken on medium-high heat for about 3 minutes on each side, just until it browns and releases easily from pan.

Depending on the size of your pan, doing this in batches may be necessary to avoid overcrowding.

Remove chicken from pan and set aside. Add more butter and cook the chopped onions on low heat. Scrape all browned bits the chicken left over on the bottom of the pan. That is flavor!

Add garlic and ginger and saute for about a minute. Followed by garam masala, paprika, ground cumin, ground coriander, and cinnamon and stir over medium-low heat for about 30 seconds.

Add tomato paste, water or bone broth, bay leaves, and salt. Gently simmer for 20 minutes, stirring occasionally until sauce thickens.

Remove bay leaves and blend using an immersion blender. Alternatively, you can blend the sauce in a blender.

Add the browned chicken with juices back into the pan. Add remaining butter and heavy cream and gently simmer on low heat for a few minutes until the chicken is fully cooked.

Step 3: Serve and enjoy

Butter chicken in a deep pan with cilantro garnish

Remove sauce immediately from heat and garnish with cilantro. Serve over a side of rice or dip with naan bread.

Helpful Tools & Links

Below are some links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

What to eat with Healthy Butter Chicken

Traditionally, butter chicken is enjoyed with a side of white rice or homemade naan bread. You can also use basmati or jasmine rice, brown rice, or even cauliflower rice to cut the carbs.

Check it out! How to Cook Perfect Rice in Instant Pot (instructions for soaked rice and not soaked)

Looking for more related recipes? Here are some ideas:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

white bowl with butter chicken and cilantro
Print Recipe
5 from 1 vote

Healthy Butter Chicken Recipe

This stove-top Healthy Butter Chicken Recipe is made with marinated chicken tossed in creamy buttery tomato curry sauce. Enjoyed over white rice and garnished with cilantro - it makes a great comfort food.
Prep Time10 minutes
Cook Time35 minutes
Marinating Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Indian
Keyword: butter chicken, easy butter chicken, healthy butter chicken, stove top butter chicken
Servings: 6 servings
Calories: 465kcal
Author: Anya @ Prepare & Nourish

Ingredients

Marinade Ingredients

  • 2 pounds chicken thighs (or chicken breasts) cut into 1" pieces
  • ½ cup Greek yogurt
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon sea salt
  • ½ teaspoon ground cumin

Butter Curry Sauce Ingredients

Instructions

  • In a large bowl, combine cubed chicken with all the ingredients for the marinade. Cover and marinate for 30 minutes or overnight in the refrigerator if time allows.
    marinating chicken for butter chicken
  • In a large frying pan, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. When oil sizzles, add chicken to the hot pan and cook in batches, making sure to not overcrowd. Cook chicken for about 3 minutes on each side just until it browns and releases. Set aside.
    cooking chicken on stainless steel pan
  • Reduce heat to medium-low. Add more butter to the pan if needed. Cook onions until they start to sweat (approximately 5 minutes). Scrape up any browned bits stuck on the bottom of the pan.
    adding chopped onions to pan
  • Add garlic and ginger and saute for about 1 minute or until fragrant.
    adding garlic and ginger to onions
  • Add garam masala, paprika, ground cumin, ground coriander, and cinnamon and toast over medium-low heat for about 30 seconds.
    toasting curry spices in a pan
  • Add tomato paste, water or broth, bay leaves, and salt. Let simmer for 20 minutes, stirring occasionally until sauce thickens.
    adding tomato sauce and bay leaves to curry sauce
  • Remove bay leaves. Using an immersion blender, carefully blend the sauce until smooth. Alternatively, you can blend in a blender.
    blending curry sauce with immersion blender
  • Pour the pureed sauce back into the pan. Add the browned chicken with juices back into the pan and cook for 10 minutes or until chicken is cooked through.
    adding chicken to curry sauce
  • Add the remaining 2 tablespoons of butter and heavy cream. Simmer gently on low heat for 5 minutes.
    adding butter and cream to butter chicken
  • Remove from heat, garnish with cilantro and serve over rice.
    Butter chicken in a deep pan with cilantro garnish

Notes

  • Approximately 30 minutes prior to cooking chicken, transfer the meat from the refrigerator and allow it to come to room temperature.
  • To increase nutrient profile: use pastured butter, raw cream, and broth (instead of water).
  • Leftover butter chicken can be stored in an airtight container for up to 5 days in the refrigerator.

Nutrition

Calories: 465kcal | Carbohydrates: 7g | Protein: 33g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 209mg | Sodium: 1196mg | Potassium: 520mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1129IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg

Gluten Free Pasta Salad Recipe

Super easy Gluten Free Pasta Salad starts with the best pasta, salami, fresh tomatoes, artichoke hearts, feta cheese and tossed with a simple homemade zesty dressing.

pasta salad with tomatoes, olives, red onions

This hearty and delicious gluten free pasta salad recipe is one of my favorite cold sides during summer time. It's rich in flavor, textures, and when sourced right, can be abundant in nutrition.

It's a great salad to bring to potlucks, to serve at parties, and to pack in picnic or school lunches.

Why you need this Gluten-Free Pasta Salad

There are several benefits this easy recipe offers that makes it a winner!

This Pasta Salad is versatile.

We'll dive into the specifics below but suffice it to say that this salad is very accommodating with the ingredients that you have on hand. Gluten free products have come a long way and we now have a vast selection of great-tasting pastas with superb ingredient list.

As far as other ingredients go - these are just a general idea of what an easy and healthy pasta salad should look like. It should be rich with fresh veggies like red onion, bell pepper, cherry tomatoes, and even snap peas make a great addition.

Out of red onions? Use white onion instead. Add pepperoni for a kick and use Parmesan cheese if you don't have feta. Or omit the cheese for a completely dairy free pasta salad.

Pasta salad can easily be tailored to fit your taste buds and nutritional needs.

white bowl with cold pasta salad inside

This Pasta Salad is healthy.

If chowing down a bunch of carbs isn't your idea of healthy -you can swap the pasta with zucchini noodles or spaghetti squash to keep it completely grain free.

Check it out! How to Cook Spaghetti Squash for Longest Strands

You can always add more vegetables to bump up the nutrients.

But don't forget: when sourced right, meats and cheeses may outperform when it comes to nutrient content. For example, cured salami (which is fermented) contains microorganisms and good bacteria that help promote digestion. And feta cheese can be subbed with raw cheddar for an extra source of enzymes.

This Pasta Salad is easy.

One the reasons pasta salads are great for potlucks and parties is that they make such a perfect side dish that the whole family will love. It's simple yet filling and fancy enough for a dinner party!

For that reason, the ingredient list is intentionally short and the salad dressing consists of only 3 main ingredients plus salt and pepper.

Another perk is that this healthy Pasta Salad recipe can be kept in the refrigerator for up to 3 days, making this a great option for meal prep or large party.

Make it Nutrient-Dense: Source the best quality ingredients your budget allows. Truly cured salami contains microorganisms and good bacteria that helps promote digestion.

What is the best gluten-free pasta for Pasta Salad?

Gluten free pastas have come a long way. We currently have a vast selection of pastas made out of different grains and legumes available to us in grocery stores. Manufacturers were quick to jump on this very important need for gluten free products.

But unfortunately, in doing so, many corporations have also exploited the health needs of people to line their pockets by using cheap ingredients like corn flour (likely GMO) and diglycerides.

It's important to note that the easiest way to make sure any product is healthy is by checking the ingredient list. If you can't recognize the ingredients, your body won't either.

My favorite pastas are those made with ancient grains (quinoa, millet, buckwheat) or vegetable pastas. These are a few great options:

  • Buckwheat Pasta - these organic, non-GMO, gluten free pastas are a great option for gluten free pasta salad. Choose from fussili, penne, or elbows.
  • Brown Rice Pasta - one of my favorite brands for gluten and gluten free products alike
  • Veggie Pasta - this brand has 4 flavors to choose from but I would go with a mild one such as the Superfood White
Good to Know: The best gluten-free pastas are those made with sprouted ancient grains like buckwheat, quinoa, and brown rice.
White bowl with basil garnished pasta salad and two forks

How to Cook Gluten-Free Pasta

Cooking gluten-free pasta so it doesn't become a mushy mess can be a little tricky. Regular pasta is less finicky but gluten-free options needs some extra TLC. Follow these easy tips to making the Gluten-Free Pasta Salad of your dreams.

Step 1. Check the package instructions: you want to cook the pasta according to package instructions but set the timer for 2 minutes shy of the time called for to make sure pasta comes out al dente.

Step 2. Cook in plenty of water: make sure the large pot with water will accommodate pasta as it expands. Fill ⅔ of the pot with water.

Step 3. Generously salt the water: pasta loves salt and gluten free pasta is no exception. Make sure your pasta water is seasoned with lots of good quality salt. A good rule of thumb is to use 1 tablespoon for every 8 ounces of pasta.

Step 4. Add oil to the pasta water: this will help avoid the pasta from sticking to each other. This tip is especially important with gluten free pasta. Just a glug or two will do.

Step 5. Stir gluten free pasta often: stir every 30 seconds or so for the first 5 minutes of cooking to keep the pasta from sticking to each other. This will also disperse the olive oil between the pasta.

Step 6. Strain and rinse with cold water: but keep the rinsing brief (no more than 8 seconds) as you want the pasta to cool down naturally.

Step 7. Toss pasta with olive oil: after the quick rinse, return the pasta back to pot and toss immediately with extra virgin olive oil. While working on the salad component of the pasta salad, check in with pasta and give a quick stir to make sure the pasta doesn't stick together.

red onions, olives, feta and tomatoes in pasta salad

What are the ingredients in Gluten-Free Pasta Salad?

  • Gluten-Free Pasta: Check out any of the above great gluten-free options
  • Salami: truly cured and fermented salami is best
  • Tomatoes: grape or cherry tomatoes are best but any fresh tomatoes will work
  • Bell pepper: any bright-colored bell pepper is the best option
  • Red onion: this mildly flavored onion adds a pop of color and great flavor
  • Artichoke hearts: adds great texture and flavor
  • Kalamata olives: black olives will work in a pinch but not give the authentic pasta salad flavor
  • Feta cheese: omit if dairy free but adds great flavor
  • Basil: this aromatic herb adds tremendous flavor - a little goes a long way
  • Dressing ingredients: extra-virgin olive oil, white wine vinegar, fresh garlic, salt and pepper

Pro tip: Use olive oil from this garlic confit recipe for that infused garlic flavor.

As mentioned above, the fresh vegetables can be interchanged as needed. Broccoli florets, cauliflower, and snap peas are all great additions.

Suggested Substitutions and Variations

This salad can be adapted to meet any dietary need, whether you are low carb/keto, paleo, GAPS, or Whole 30. Additionally, this salad is naturally metabolically supportive as it already contains the three macro nutrients: healthy fats, carbs, and protein.

But with just a few minor tweaks, you can make this salad to suit your lifestyle.

Low Carb & Keto Pasta Salad: use zucchini noodles or spaghetti squash instead of gluten-free pasta, reduce tomatoes to 1 cup, and add a diced avocado to increase the fat content. (related post: How to Cook Spaghetti Squash for Longest Strands)

Paleo & Whole30 Pasta Salad: as in low-carb and keto pasta salad, use zucchini noodles or spaghetti squash instead of the pasta, skip the feta to make it dairy free, and be extra sure that the salami, olives and artichoke hearts are free from additives or sugars.

GAPS or SCD Pasta Salad: sub zucchini noodles or spaghetti squash for pasta and use grilled chicken in place of salami.

Did you know? Gluten Free Pasta Salad is naturally metabolically supportive with its' macro nutrient profile: carbs, protein, and healthy fats. But it can easily be tweaked to accommodate low carb/keto, Paleo, GAPS, or Whole30 healing diet.

Frequently Asked Questions & Tips

How can you make gluten-free pasta taste better?

Gluten-free pasta doesn't have offer much by way of taste but when tossed with fresh vegetables and a simple Italian vinaigrette, it certainly comes alive.

Can you eat gluten-free pasta salad cold?

Yes. Cold pasta salad is truly one of my most favorite things to eat during the summer months. When everything is tossed well, return this easy pasta salad to the refrigerator so it completely cools down and give the flavors an opportunity to meld together.

How long does pasta salad last?

If stored properly in an airtight container in the refrigerator, this gluten-free pasta salad will last up to 5 days in the refrigerator. You may extend that by a few days by omitting tomatoes as they release lots of juice when combined.

feta cheese, diced salami, cherry tomatoes, and pasta fussili in a white bowl

Make-Ahead Tips for Pasta Salad

This salad is a great option for meal prep, potlucks, and parties. When cooked right, gluten free pasta holds it's shape fairly well.

Make-ahead tip: Toss the pasta well with extra virgin olive oil and keep separate from the rest of the ingredients. You may do this up to one week in advance. You may also add salami, feta cheese, artichoke hearts, and olives together. Reserve the veggies for until closer to serving day so they don't lose their crunchiness.

Prepare all the veggies and salad dressing. Set aside until ready to serve or toss together with the rest of the salad and keep in the refrigerator for up to 5 days.

Storage Instructions

To store: This gluten-free pasta salad is best stored in an airtight container in the refrigerator for up to 5 days.

Storage containers: To meal prep this salad, convenient jars like these mason jars or weck jars works the best. To store, these glass containers are ideal for stacking other foods in the refrigerator.

Helpful Tip: To extend life of the salad, cook pasta according to package instructions, prepare all veggies, and salad dressing but don't toss together until ready to serve.

How to make Gluten-Free Pasta Salad

The printable full recipe is below in the recipe card for your convenience.

This super easy Gluten Free Pasta Salad starts with your choice of gluten free pasta, diced salami, feta cheese for a Mediterranean flare, artichoke hearts and Kalamata olives for an extra dose of healthy fats, cherry tomatoes, red onion, fresh basil, all wrapped up in a zesty 3-ingredient garlic dressing.

Step 1. Cook the gluten free pasta according to package directions and helpful tips in this post.

Step 2. Prepare the rest of the salad ingredients and the easy dressing.

Step 3: Combine everything together and enjoy!

Helpful Tools & Links

Below are some links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.

More Ways to Love Salads

This easy Pasta Salad is a great party/potluck/picnic food but there are other recipes that may fit that bill. Check these recipes out:

Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

white bowl with cold pasta salad inside
Print Recipe
4.60 from 5 votes

Gluten Free Pasta Salad

Super easy Gluten Free Pasta Salad starts with the best pasta, salami, tomatoes, artichoke hearts, feta cheese and tossed with a simple homemade zesty dressing.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Salad
Cuisine: American
Keyword: easy pasta salad, gluten free pasta salad, pasta salad, potluck salad
Servings: 8 servings
Calories: 296kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 8 ounces gluten free pasta see notes
  • 4 ounces salami diced
  • 2 cups grape tomatoes halved
  • ½ cup bell pepper (red, orange, or yellow is best) sliced
  • ½ cup red onion sliced
  • 1 cup artichoke hearts, marinated chopped
  • ½ cup kalamata olives halved
  • ½ cup feta cheese cubed
  • 5-6 leaves fresh basil chiffoned

Easy Salad Dressing

Instructions

  • Cook pasta according to package instructions in generously salted water. Rinse in cool water and toss with oil to avoid sticking. Allow to cool to room temperature.
  • Combine all ingredients for the dressing in a small mason jar and shake to mix well.
  • Toss all ingredients together with the dressing. Reserve some chiffonade basil to garnish on top.
    pasta salad with fussili, tomatoes, red onions, kalamata olives, and basil

Notes

Tips on cooking gluten free pasta:
  • Cook gluten free pasta in a large pot and allow plenty water for pasta to expand
  • Generously salt the pasta water - use at least a tablespoon of good quality salt to cook gluten free pasta
  • Add a glug of extra virgin olive oil to the pasta water to avoid pasta sticking together
  • Cook gluten free pasta al dente (there should be a slight bite to it) - set a timer for 2 minutes shy of the time called for on the package instructions
  • Strain the pasta, rinse and immediately toss with extra virgin olive oil
Healthy Pasta Salad variations & substitutions:
  • Low Carb & Keto Pasta Salad: use zucchini noodles or spaghetti squash instead of gluten-free pasta, reduce tomatoes to 1 cup, and add a diced avocado to increase the fat content. How to Cook Spaghetti Squash for Longest Strands
  • Paleo & Whole30 Pasta Salad: as in low-carb and keto pasta salad, use zucchini noodles or spaghetti squash instead of the pasta, skip the feta to make it dairy free, and be sure that the salami, olives and artichoke hearts are free from additives or sugars.
  • GAPS or SCD Pasta Salad: sub zucchini noodles or spaghetti squash for pasta and use grilled chicken in place of salami.
Leftovers can be kept in the refrigerator for up to 4 days.
Please note: nutritional information will vary on type of pasta used.

Nutrition

Calories: 296kcal | Carbohydrates: 26g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 20mg | Sodium: 1254mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 942IU | Vitamin C: 24mg | Calcium: 68mg | Iron: 1mg

This post was originally published February 2019 but has since been updated to include helpful information.