Paleo Basil Pesto
I have been trying to think of ways that I can change up my "pasta" options with my zucchini noodles, and I love fresh pesto, so I decided to make a version without cheese. Traditionally, pesto is made with Parmesan cheese, but I opted to make a dairy free version to fit into my Whole 30 and paleo lifestyle. This is a great recipe to make in bulk and it freezes well. I recommend you freeze the pesto into individual portion sizes by putting it into a silicon ice cube tray, covering with plastic wrap and sticking into the freezer. This makes it easy to pop out a pre-made pesto cube and tossing it into what ever recipe you want some fresh herbs in.
2 cups packed fresh basil leaves
1/2 cup olive oil
1/3 cup pine nuts
3 cloves of garlic
salt and pepper to taste
In a food processor, add the basil, garlic and pine nuts and pulse until everything is chopped.
At this point you can add the olive oil into the food processor. If you want to make traditional pesto, this is when you would add 1/2 cup of parmasean. I did not, so if you want this to be Whole 30, paleo, or vegan approved, skip the cheese.
Add salt and pepper to taste and pulse until the oil and basil is incorporated.
Scoop out the pesto and put on some zucchini noodles, pasta or eat as a dip!