Combine the basil leaves, coconut butter, lemon juice, garlic, and salt in a food processor and pulse several times. Scrape down the sides of the food processor with a spatula. Pulse again to incorporate everything.
While the food processor is running, slowly add the olive oil in a steady, thin stream. This is the technique used to make mayonnaise: it keeps the olive oil from separating, which helps the emulsifying process.
Serve right away or store in the fridge to use later.
Notes
*This Basil Pesto has a tendency to solidify in a fridge, therefore take it out 15 minutes before serving.
Recipe by Zesty Paleo at https://zestypaleo.com/aip-basil-coconut-pesto/