Perfect Pesto…

I’ve been a bit busy lately, so I apologize for not posting anything this past week. Tonight I’ll be sharing a recipe for one of my favorite things… PESTO! I love everything about it! I could also eat it on just about anything! There’s just something about fresh basil that makes me very happy!

I made a paleo version of this, but by adding parmesan cheese, you can make traditional pesto. Personally, it’s just as good without the cheese (and added calories). Basil is so flavorful that it is just a great herb to spice up so many of your dishes.

Perfect (Paleo) Pesto

Perfect Pesto


3-4 cups of Fresh Basil
1/2 cup Extra Virgin Olive Oil
3/4 cup Pine Nuts (You can also use any kind of nut… pistachios, walnuts, etc.)
2 cloves Garlic, finely minced
1/2 Lemon, juiced and zested
Salt & Pepper
*Optional, 1/2 cup grated parmesan cheese


1. Combine all ingredients (except the oil) in a food processor and blend well. If you’re using cheese, add it with all of these ingredients.
Ingredients for Pesto
I also added a few sprigs of parsley for extra flavor.
2. Slowly add in the olive oil.
3. Add the salt and pepper to taste.

For easy storage, place the pesto in ice cube trays and place in the freezer until frozen. Then place them in a freezer bag or tupperware container in the freezer and take them out whenever you’re ready to use them.
Pesto in Ice Cube trays

If you plan on using the pesto within a week or so, place it in a container with an extra layer of olive oil on top and put it in the refrigerator. The olive oil will keep the pesto from drying out and will prolong the freshness.

Pesto is great on everything… like pasta, baked potatoes, bruschetta, sandwiches, and tossed with steamed vegetables… just to name a few!

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