Paleo Pesto, A Salad Dressing or Marinade © 2012 . All rights reserved.

Paleo Pesto, A Salad Dressing or Marinade

Today, we’re going to share our Paleo Pesto Sauce that should definitely be made with fresh basil leaves. Because its June, and we’re in the prime season for fresh basil. Every time I think of basil, I think of two things: spaghetti sauce and pesto. Yesterday, I shared our Paleo Tomato Sauce with Mushrooms, so now its time for the pesto! Again, this pesto MUST be made with fresh basil – I cannot vouch for it if you use dried. As for the application, it’s great over salad, as a marinade for roasted chicken, or to toss vegetables. Its light and versatile and it’s the perfect time of year for it!

We just celebrated Angel’s 31 birthday yesterday with a day of just us. We went for steak and eggs, then walked around town, went to the park, drank some peculiar black water, had a nice dinner with friends. It was really a great day to spend with the love of my life. And next week, we’ll be in Nashville for a Keane concert, where we’ll get to meet my parents for the weekend to continue the celebration! Very Fun!

Spanish word of the day: cumpleaños (birthday)

Paleo Pesto

½ Tbsp Pine Nuts

1 Garlic clove

6 Basil leaves

1 Tbsp Coconut Vinegar

½ tsp fresh Lemongrass

¼ cup Olive Oil*

¼ tsp Coarse Sea Salt

¼ tsp Black Pepper

*If you want a thicker sauce, use less olive oil.

Combine all ingredients in a food processor and blend until smooth in consistency.

This recipe is Vegan!

Makes about 1/3 cup

Swap these seasonings in for our Paleo Vegetable Medley!

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