(vegan, raw, sugar/gluten/dairy/soy/peanut/grain/banana-free, paleo)
- 1/4 cup raw almonds
- 1 1/4 cup fresh PACKED basil leaves (really pack it in there)
- 1-2 ribs curly kale, de-ribbed, rinsed, and massaged
- 3 T. extra virgin olive oil
- 2 T. fresh lemon juice
- 3 cloves garlic, crushed
- 1 t. truffle oil (optional)
- Salt and pepper to taste (I used 1 1/2 t. each)
- Pulse almonds in a food processor until coarsely ground.
- Add basil leaves, garlic, and kale, and blend.
- Drizzle olive oil, 1 tablespoon at a time, as food processor blends. Do the same with the lemon juice. Depending on how tightly you packed your basil, you might need less, so make sure its the consistency YOU like it.
- Season with salt and pepper and, optional (but not really optional) truffle oil. Let the food processor do its thing for a couple of minutes until you have a smooth pesto that resembles the myriad of pictures I supplied you with.
- Spread on some paleo toast, put it in an omelette, use it on your zucchini pasta, or be like me and eat it straight out of the tub. You can dilute this with some more lemon juice and a bit of coconut vinegar or apple cider vinegar and it makes a lovely salad dressing!
[Nutrition notes: Makes about 7 ounces. A “serving” is 2 tablespoons.]
Question of the Day:Do you ever watch cooking shows? What is something you have learned from a cooking show?
I watch the Food Network ALL THE TIME! I actually can say I have learned most of what I know from instinct or from picking up techniques from the Food Network. For instance, I learned that you have to let a steak rest for 10-15 minutes before cutting into it so it can reabsorb the juices. I’ve learned techniques for piping icing onto cupcakes from Cupcake Wars, as well as simple things like how to saute onions.