I made tonight's pesto with a combination of spinach and basil, to up the nutritional value but also because great basil is starting to get a bit hard to find.
2 cloves garlic
1/4 cup raw pine nuts
salt and pepper, to taste
one large bunch basil leaves (about a cup)
one large bunch baby spinach leaves
olive oil, up to 1 cup total
Toast pine nuts in a small skillet over low heat (this is optional, but toasting the nuts adds a whole other depth of flavor).
In a food processor, combine all ingredients but oil. With machine running, gradually pour in oil until the sauce reaches your desired consistency. Taste for seasoning.
Paleo Pesto Roasted Portobellos
1 batch homemade pesto
4 large portobello caps, cleaned and gills removed
salt & pepper
toasted pine nuts
Preheat oven to 400. Season portobellos with salt and pepper, then brush inside of caps with olive oil. Place tops down on baking sheet and cook for 8 minutes, or until they just begin to release juices.