Monday, May 6, 2013

My Favorite Paleo Pesto

I am a pesto fiend. When the caveman and I first met, he joked that I would probably smear the green spread on pancakes. Nothing is as good as homemade pesto in my opinion, as I love to use a heavy hand on the salt and garlic.

While traditional basil pesto has a ton of Parmesan cheese, it's super easy to make it without. While I have included my pesto recipe in previous posts, I've never devoted an entire one to the pesto itself. Consider THAT oversight rectified today.

Sometimes I use a mixture of greens, subbing in some baby spinach or arugula for basil. I like the latter when I want a little extra peppery kick, and stick to using more flavorless spinach when I have extra-fresh and fragrant basil.

Today I used arugula and basil. I also highly recommend toasting your pine nuts prior to using, as it really helps them pop. Furthermore, the freshest garlic yields the best flavor. Basically this simple sauce is the most delicious when the quality of the ingredients it contains are the best!

I tossed my pesto with some lightly sautéed zucchini noodles, chopped tomatoes and some extra toasted pine nuts. I also love stirring pesto into scrambled eggs and it goes great with green beans.

My Favorite Paleo Pesto

2-3 cloves garlic
1/4 cup raw pine nuts
salt & pepper, to taste
one cup basil leaves
one cup baby spinach or arugula
olive oil (up to one cup total)

Lightly toast pine nuts in a skillet over low heat. Add to a food process along with all other ingredients except oil. Process until the mixture begins a paste. Gradually add oil until desired consistency is reached. Taste for seasoning.


  1. I love this recipe! I tried it using kale as filler instead of spinach or arugula and it worked out pretty well.