My dad makes the best pesto. He makes a couple huge batches every summer, and freezes it so it lasts the whole year. I still remember going with him to the Farmers Market when I was little so he could pick up a bunch of basil on the cheap. I also remember how good it was to be able to have that pesto on pasta in the middle of a crummy Wisconsin winter. It definitely brought some ‘summer’ to the table.
It’s made with basil, olive oil, and a ton of pine nuts and Parmesan. It’s perfect on just about anything from pizza to pasta.
This is not that pesto.
No, this is a paleo friendly version with basil (of course) and arugula to spice things up. I used walnuts instead of the pine nuts, and I also added a little walnut oil to give it a little more body. It’s excellent. I’ve used it on pretty much everything-I add it to mayo for a zesty sauce, I use it on eggs, zucchini ‘pasta’, salmon. It’s the perfect Whole30 condiment, and I found that I didn’t miss the cheese at all! My dad’s version will still be the ultimate version, but this zippy version definitely fits the bill!
1 cup basil leaves
1.5 cups arugula, separated
1 clove of garlic, roughly chopped
1/4 cup walnuts
1/4 cup of olive oil
3 tbs walnut oil
salt, to taste
In a food processor, combine all ingredients and whir until combined. NOW-if it looks too ‘wet’ with oil, add in the extra 1/2 cup of arugula and blend to taste.