Fresh Pesto Recipe ( Made with Basil, Cilantro , and Spinach )


Pesto is one thing I have never tried until very recently!

I’ve always been very curious about it, but never bought it or made it before.
I am so glad I did though, it is so good!!
It’s one of those things I wish I would of tried a long time ago.
I wanted to make a paleo version without the dairy.
This recipe I put together is  easily made either way, with or without dairy.
Both ways are super delicious.
I cooked up  some zucchini noodles (zoodles) and decided
that’s what I wanted to try it on since most people use it in pasta dishes.
One thing I like about pesto sauce is you can put it on a lot of different things!
You can:
spread it on a sandwich or flat bread,
toss into your favorite pasta, mix it into quacamole,
top it over your eggs, use it in place of pizza sauce,
even put on top of a baked sweet or white potato.
It goes very well with different kinds of meats too. Some people put it on a grilled cheese sandwich.
You can do many things with your pesto sauce.
So get adventurous and feel free to share some of your ideas in the comments below!

Along with the pesto recipe I will also share my zucchini noodle recipe
in case your wondering how to cook them up to go with your  sauce if you want to go grain/gluten free.

Ingredients:

• 2 cups fresh basil leaves,spinach and cilantro combined or just use one or the other.
(Using all three gave it a really good flavor)
• 1/4 cup chopped walnuts or almonds
• 2-3 large cloves of fresh garlic (depending on how strong you like the flavor)
•  1/2 cup  olive oil or organic refined coconut oil (this kind does not have a strong coconut flavor).
If using the coconut oil, melt over a low heat first.
•2 Tablespoons Nutritional Flakes (these are a good non dairy alternative since nutritional flakes
have a slightly cheesy flavor) or, do 1/2 cup freshly grated parmesan cheese if you are doing dairy.
• juice from half of a freshly squeezed lemon
• a few good shakes of celtic sea salt and pepper to taste.

Instructions:

Pulse together  in a food processor all the ingredients, except the oil, till they are of a fine consistency.
Add the oil in slowly at the end.
Put into an air tight jar which can be kept up to a week in the refrigerator if you are not using all of it immediately.
However, warm thru first before using it again.
Put on top of your favorite pasta or zucchini noodles or whatever you want to put it on and enjoy!!!

  How to make zucchini noodles.

First of all you will need a zoodler!
This is the one I use here and I love it!!
You can buy them almost anywhere now a days.
You will need 2-3 medium sized washed zucchinis.
Follow the instructions on the box that it came in for getting those nice spirals 🙂
Set aside.

Put 2-3 tablespoons coconut oil or butter in a skillet over med-high heat along with a clove or two of minced garlic .
When hot, add the noodles.
Cook or basically stir-fry for about 5 minutes. Be sure to not overcook or else they will be too soft and mushy. This is very important for good texture.
You want them sort of an al dente texture.
When done, serve and top with your favorite spaghetti sauce or pesto and slurp away.
Add a freshly sliced avocado, some black olives, and /or halved cherry tomatoes for a delicious healthy garnish.
It will look real pretty 🙂
      Enjoy!

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