There are a couple of ingredients in a classic pesto that I leave out. Parmesan cheese, obviously left out since it is not paleo, and pine nuts, left out because they are SO FREAKIN' EXPENSIVE. I don't just restrict myself to basil, although that is what I made for the most recent batch.
1 bunch of basil
1/2 cup walnuts
1-3 cloves of garlic (depending how you like it, and I like it garlicky)
juice of 1 lemon
1/2 cup olive oil
salt and pepper
Put walnuts, garlic, lemon juice, and leaves of one whole bunch of basil in the food processor. Pulse and then blend on high until a paste is formed. With food processor running, slowly drizzle olive oil in until it is a consistency you like. I keep mine pretty thick. Taste and add salt and pepper to your liking.
The basic formula for this paleo pesto is as follows:
- leafy green
As far as nuts go, if you want to spend the money you could go with pinenuts. I like walnuts the best but you can try cashews, macadamia nuts, or pecans.
Here are some ideas of how to eat it:
- On top of/mixed into scrambled eggs
- On chicken breast
- A spoonful mixed in with steamed or sauteed veggies
- Mixed with spaghetti squash
- On top of a hamburger patty
- Thin out with a little water and use as a salad dressing
- On top of baked salmon (my favorite!)