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)
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!