Pesto

I made a batch of this on Friday, and I have been eating it on just about everything since. I just keep it in a sealed container in the fridge and it makes the same meats and veggies that I eat daily a little more exciting.

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
• nut
• garlic
• oil
• lemon

Choose almost any herb(s) or baby leafy green. I've used basil and cilantro; parsley; arugula; baby spinach.

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!)

And there are surely more uses than that!