Who doesn’t love pesto? It’s delicious and adds a great taste to any dish. Tonight I made a delicious and easy pesto salmon with creole seasoned zucchini with avocado. It’s actually the second time I’ve made it this week because it’s so simple and healthy. A huge bonus to making anything at home is that you know what’s in it. Making pesto is so ridiculously easy I can’t believe I didn’t start years ago. I will honestly never buy pesto again because I like mine better and you can freeze the leftovers if you don’t think you’re going to use it within the next two weeks. I’ve actually seen some pinterest boards that have people making it in ice cubes and freezing it for portioned sizes. Never tried that but could be interesting. Anywho, here’s my recipe for a paleo cilantro-basil pesto.
1/2 bunch of basil
1/2 bunch of cilantro
2-3 medium garlic cloves
1/3 cup olive oil
1/3 cup Fisher pine nuts
|the cast of characters|
1. Put garlic cloves in the food processor (if you have one) and pulse until chopped. If not, mince by hand and add to food processor. If you don’t have a ninja or something like it, feel free to use a blender.
2. Add in basil and cilantro leaves, I like to take the big stems off but you don’t have to.
3. Add in pine nuts.
4. Pulse until mixed.
5. Add in olive oil until you get your desired consistency.
6. Add in salt and pepper to taste,
You can easily modify this recipe in a few ways.
1. Make it non paleo but more traditional by adding 1/3 cup of Parmesan cheese
2. Just use cilantro or just use basil alone
3. Substitute walnuts instead of pine nuts
|pesto salmon with creole seasoned zucchini and avocado|
|grass fed steak with pesto and creole seasoned zucchini and avocado|