Tuesday, October 07, 2014

Pesto — the Best Condiment Ever

I love pesto. It's good for just about everything. It's great on beef, chicken, shrimp, and veggies. You can serve it as a sauce on meat, as a spread on sandwiches or pizza, or as a dip. It's quick to make and freezes well. Plus it's full of healthy fats and nutrients.

Doesn't that sound like the best condiment ever?

Easy Pesto—primal and paleo friendly │ thehappytulip.com

This batch I used the last of this summer's basil, but you can make pesto out of just about any green. Spinach pesto is fantastic. Kale pesto is my husband's favorite way of eating that superfood. You can also mix and match greens— like cilantro and spinach, just as long as it adds up to 2 cups.

One quick tip I have for kale pesto is to be sure to blanch the kale for a minute or two and drain well before blending it into pesto.

Traditionally, pesto uses pine nuts, however most of the time I use walnuts because that's what I have on hand. And they are a lot less expensive! Sometimes I use almonds.

This recipe is really fully customizable as long as you use about the same ratios of ingredients.

Quick, Fantastic Pesto

Adapted from Giada de Laurentiis
Makes about 1 cup


2 cups fresh basil, packed (or another green)
2 cloves garlic
2/3 cup olive oil
1/4 cup walnuts (or another nut)
1/4 cup parmesan cheese (optional, if you are dairy-free)
salt and pepper to taste


Toast the nuts in a dry skillet for a couple of minutes. Be careful to not let them burn. Next, pulse all the ingredients in a blender or food processor a few times, then turn it back on and slowly trickle in the olive oil until fully incorporated.

Easy Pesto —primal and paleo friendly │ thehappytulip.com

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