Paleo pesto
I needed a fully paleo pesto for my month on the Whole 30 and came up with this more-ish bowl of heaven. It can easily be eaten by the spoonful, but you could use it as a topping for fish or chicken. I sliced up an aubergine into about 10 slices, basted one side with olive oil and generously spread the pesto on the other. I roasted them on a baking sheet @ 180*C for 35 mins.
Super easy
Fairly cheap
Email
PrintIngredients
For 4 Person(s)
Recipe
- 1/2 cup(s) pine nuts
- 30 grams basil
- 8 whole sun blushed tomatoes (in olive oil)
- 1 pinch(es) salt
- 1 cup(s) EVOO
- 1/2 whole garlic clove - smashed
- 1/2 teaspoon(s) dried parsley
- 1/2 teaspoon(s) dried oregano
Paleo pesto Directions
- Dry fry the pine nuts until beginning to turn brown
- Wash and dry basil, tear leaves from stalk and put into the blender or food processor
- Add all other ingredients except pine nuts
- & blend to required consistency.
- Add pine nuts last so they still retain a crunchy texture.
|
|
|
Nutrition facts
(vegetarian, gluten free, lactose free)
Per Serving