The beauty of pesto is, after hundreds of years, there is still no definitive recipe. It's all about personal preference; chopping, changing, tasting and seasoning as you go along. Bearing this in mind, this recipe is subject to tweaking as you please – be sure to share what you did differently and how it worked out!
Paleo Pesto
The beauty of pesto is that after hundreds of years, there is still no definitive recipe. It's all about personal preference; chopping, changing, tasting, and seasoning as you go along. This paleo version is delicious and easy to make, and can be tweaked to suit your taste.
Servings: 4 Serves
Calories: 200kcal
Cost: $10
Equipment
- Food processor
Ingredients
- 2 cups fresh basil
- ½ cup pine nuts
- ½ cup walnuts
- 2 cloves of garlic crushed
- ½ cup olive oil
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- Blend the Ingredients: In a food processor, blitz together the basil, pine nuts, walnuts, and garlic until coarse.
- Add Olive Oil and Lemon Juice: Mix together the olive oil and lemon juice. Gradually add this to the mixture, blitzing regularly, until the pesto reaches your desired texture. Often, you won’t need to use all of the oil and will have some left over to use as a salad dressing.
- Season: Season to taste with salt and pepper.
- Serve: Use immediately or store in the fridge for up to a week.
Notes
- For a creamier texture, add a handful of grated Parmesan if you’re not strictly paleo.
- Substitute pine nuts with sunflower seeds for a nut-free version.
- Adjust the amount of garlic based on your preference for a milder or stronger flavour.
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I love experimenting with pesto, and this Paleo version turned out fantastic!