This paleo, vegan pesto is seriously addicting. Add it to pasta, grains, salads, scrambled eggs, salmon or pretty much anything.
Where do I start with this pesto? Maybe the fact that it’s so simple to make or that it’s totally vegan AND paleo (double-win) or the fact that I’ve been eating it with pretty much all my meals #noshame. Pesto is one of those magical sauces that has the power to make anything delicious.
It’s one of my menu buzzwords. You know, when you’re cruising through a menu and certain ingredients jump out to you like “Blah Blah Blah OMG PESTO” and you’re like “hmm I am now very intrigued by that otherwise average sounding sandwich.”
Or if you’re lucky you’ll see a buzzword, followed by another buzzword and then you know it’s love. That happened once when I saw a pesto, smoked salmon and goat’s cheese scramble at a breakfast place with rosemary toast. I just about passed out because those are all incredible things apart, but together? Magic. In fact, it was so delicious I regularly have pesto, smoked salmon scrambles. In fact, I just finished eating one just now.
Some of my other menu buzzwords include: basil, rosemary, goat’s cheese, ginger, avocado, sweet potato, hummus, coconut, almonds, raspberries, tahini, smoked salmon… the list probably is much longer but those are definitely the tops.
What about you? What words pop out when you’re reading a menu?
My Favorite Pesto Uses:
- Adding a bit extra olive oil and turning it into a salad dressing
- Straight up sauteed kale with pesto for a sizzling salad
- Baked salmon with pesto
- Mixing with quinoa in a Buddha Bowl
- Stirring into a veggie soup
- Adding to olive oil as a dip for fresh baked bread
- Drizzling on mozzarella and tomatoes
- As a condiment in a sandwich or atop a veggie burger
Tips for making this pesto:
- I recommend using a small blender like magic bullet or a food processor
- Grind the walnuts first until they’re a medium/fine ground then add all of the leaves and grind again
- The basil and spinach may need some coaxing which is where the olive oil comes in
- Once that’s added, continue to blend (stopping to scrape the leaves down) until the mixture is smooth then you can add a pinch of salt and blend again
- I usually place the pesto into two containers: one for now and one to store in the freezer
- I recommend keeping it for up to 2 weeks in the fridge
- ⅓ Cup of Walnuts
- 2 Cups of Fresh Basil
- 1 Cup of Fresh Spinach
- ⅓ Cup of Olive Oil
- Pinch of Salt
- Place walnuts into a food processor or magic bullet (I used the small cup)
- Add greens and blend - you may need to use a spatula to keep them moving
- Drizzle in oil and blend
- Add pinch of salt and blend
- Keep blending (stopping to scrape sides) until smooth in texture
- Keeps for 3 weeks in the fridge or 6 months in freezer
- What are you biggest menu buzzwords?
- Are you a fellow pesto fiend? If so, what’s your favorite way to enjoy it?