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Pesto
Macros per tablespoon:
• 100 Calories
• 9g of Fat
• 4.5g of Protein
• 0.5g of Carbs
Servings Prep Time
1cup 10minutes
Servings Prep Time
1cup 10minutes
Ingredients
Instructions
  1. Take 2 cups of fresh basil leaves packed into a measuring cup and place them in a food processor.
  2. Add pine nuts and 2 garlic cloves to the food processor.
  3. Then add your oil of choice (olive, avocado, coconut are good choices) and parmesan cheese. To make this a paleo pesto, omit the cheese.
  4. Sprinkle salt and pepper and blend!
  5. Let the food processor run for about 5 minutes so the oil emulsifies and everything is evenly combined.
  6. Do a quick taste test to check that the pesto is seasoned well enough.
  7. Transfer to a mason jar with an air-tight seal. No refrigeration is necessary but to stretch its shelf life, you can refrigerate it.
  8. Enjoy on chicken, a caprese salad, on zucchini pasta aka zoodles, or as a spread on oopsie bread!