PESTO

“Pesto” refers to the Italian condiment, Pesto alla Genovese, made from fresh basil and pine nuts.  Making pesto is a quick and easy way to add some extra 'umph' to meat, seafood & vegetable dishes.  Plant your own basil outdoors or in a pots placed on a windowsill and you'll have what you need in a snap!

Photo credit: talesetc.com

MAKE YOUR OWN PESTO
 Paleo / Whole 30 compliant

Note: Amounts are approximate.  Adjust ingredient amounts to suit your taste.

4 Handfuls basil leaves
1/4 cup walnuts
1-2 cloves garlic
Pinch of salt
1/4 cup olive oil

* Wash basil and pull leaves from the stems.
* Add basil, walnuts, garlic to a small food processor and pulse a few times. Push down the pesto from the sides with a wooden spoon or spatula (Do not use metal, it turns basil leaves black).  
* Drizzle oil a little at a time and pulse until desired consistency is reached.
* Taste. Add a pinch of salt, blend and taste again.

** Pesto can be refrigerated in a glass container with a thin layer of olive oil over the top for up to 6 weeks.  It can also be frozen in covered ice cube trays for winter use.

Taste.  Enjoy.  Pass it on!