When I started posting photos of my Whole30 meals, I wasn’t expecting much of a response. It’s just food. Well, apparently food is something people enjoy seeing photos of. Who knew??
And then, people started asking for my recipes. So I’m going to share! Give the people what they want, right? I’m a huge fan of pasta. I’m Italian! Of course I love pasta…but it’s a big, big no-no on The Whole30.
I’m also a huge, huge, huge (did I mention HUGE?) fan of pesto. I actually could just eat nothing but pesto and be totally and completely happy. Except that traditional pesto has aged parmesan as one of the main ingredients. Dairy products are on the big NO list.
But, I love a challenge, so I started to experiment with my favorite recipe. My preferred type of pesto, and the one I use most often, is basil pesto. This is the type of pesto that you’ve probably had in restaurants and out of a jar. You can make other types, but there’s just something about fresh basil….
That is a fresh basil plant. ⤵
You can buy them at Trader Joe’s, like I do, or you can easily grow basil in your window sill. I happen to be a big fan of basil, but I kind of suck as a gardener.
It’s sad, because I actually enjoy gardening…and my mom has an amazingly green thumb. So does my dad…and my brother. I guess I just got gifted in the writing department, and I couldn’t do both.
…at least, that’s what I tell myself. *sigh*
But, this girl can cook!
At least, most things. And so, I buy a few basil plants when I want to make pesto. I’ve tried potting them, watering them, tenting them…and I kill every.single.one.
It’s sad, really, but I‘m okay sacrificing a few basil plants in the name of delicious food.
Easy Paleo Pesto
- 1 cup fresh basil (packed down)
- 4-5 fresh garlic cloves (or you can use roasted garlic instead)
- 1/3 cup pine nuts
- The zest of 1 lemon
- The juice of 1 lemon
- 1/8 cup hemp oil
- 1/8 cup EVOO
- Salt and pepper to taste
Grab a heavy-bottomed skillet and heat it over medium-high heat. Toast your pine nuts until fragrant, then remove them from the heat. st. Pine nuts have a small surface area and are very sensitive to heat, so be watchful. They go from brown to burnt really fa
Add all of your ingredients except the last two to your food processor, and pulse to combine. slowly drizzle in the EVOO and pulse again, adding the salt and pepper. Continue pulsing your sauce until it’s smooth and delicious.
Serve over spaghetti squash, or just eat it with a spoon!