I've been experimenting all last month with new recipes and tasting things I never eaten before. After making spaghetti squash a few weeks ago, I realized its a great base for any sauce or recipe. That's why today I actually decided to try something completely different to me and made some pesto. Every time I saw pine nuts at the store, I was felt too intimated to make pesto even though I always wanted to try it. You can easily buy pesto at the grocery store, but I think it tastes so much better when its made fresh in your own kitchen.
When I was at the store picking up the ingredients, the cashier asked me if I was making Pesto, and replied yes. She then said "I hope you have some good parmesan to add in it." I didn't realize pesto had parmesan cheese, but I wasn't really worried. I substituted the cheese with Nutritional Yeast, which is actually an excellent substitute for those eating Paleo or have dietary allergies to dairy.
The original recipe that I used to make the pesto can be found at Stacey's Paleo Kitchen.
Servings: 8 • Serving Size: 1/8 cup • Calories: 110 • Fat: 10.8 g • Protein: 2.2 g •
Carb: 2.4 g • Fiber: 1.0 g
- 2 cups basil leaves (about 2 ounces)
- 3 garlic cloves
- 1/3 cup toasted pine nuts
- 1/4 cup olive oil
- 2 tbsp nutritional yeast
- dash of black pepper
- salt to taste
In a small blender or food processor combine basil, garlic, olive oil, nutritional yeast, salt and pepper and puree until smooth.
Serve, refrigerate, or freeze.