Pesto is one of my favorite sauces! It's so bright, light and versatile! I love it on pretty much anything. You can spice it up or you can keep it simple. It's just freaking awesome and I can't say enough good things about it. What can I say...pesto is one of my best friends!
During the summer, pesto is great and is perfect for a hot summer day. During the colder months, pesto reminds me of summer, so it's pretty great then too. Basil is a great herb to grow in the summer and you can never have too much on hand. I recently saw something on pinterest that said to freeze left over pesto in ice cube trays and use when needed. Sounds like a great idea. The only problem is I never have enough pesto left to freeze it. Maybe I need to start making bigger batches????
Traditional pesto is made with cheese. Obviously, cheese is not paleo, so I have created a version that is still bright but paleo friendly. I also do not stream the olive oil in while blending. I'm sure this is a big no no, but honestly it tastes the same both ways. This is the perfect sauce to add to some grilled chicken or grilled steak. I've also created a pesto "pasta" salad that is unbelievable. There are so many options it will be tough but no matter what, pesto will become your new best friend too!
Paleo Pesto
Serves:Makes about 1 cup
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes
Ingredients:
- 4 oz fresh basil (approx 2 cups)
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 2 large garlic cloves
- 2-3 TBSP fresh lemon juice
- 1/4 tsp black pepper
- 1/8 tsp salt
Instructions:
- Peel and take hard tops off garlic. Place in small food processor with pine nuts, lemon juice, salt and pepper.
- Puree until small pieces. Scrapping sides occasionally.
- Add fresh basil leaves, you will need to cram them in. Carefully add oil on top and puree until all ingredients are combined and relatively smooth, scrapping the sides as needed.
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