Can you believe it’s september already?!
Seriously?!
September?!
Already?!
Where has the year gone?
It’ll be christmas in no time! And I am so ok with that. Christmas is my all time fave!
Bring it on baby!
Today it kinda feels like christmas has come a little early because you see, I made us an insanely delicious paleo friendly pesto that actually tastes like pesto!!!!
Who woulda’ thought?!
Well Pete Evans that’s who!
Today for our test it out tuesday recipe we are making ourselves some all natural, deliciously vibrant spinach, kale & roasted garlic {paleo friendly} pesto .
I have to give a huge shout out to incredibly talented Pete Evans because today’s recipe is one I have adapted from his amazing – Healthy Everyday Cookbook.
I gotta be honest when I saw a recipe for pesto that didn’t include any parmesan I was a little sceptical . . . but you guys . . . this pesto is amazing!
It’s light and fresh but hearty and delicious at the same it. It also happens to have an incredible little bite to it. Honestly, if you served me this pesto without telling me it was parmesan free I would have no idea. I would just have thought it was lighter on the parm than your traditional pesto but it definately still has that zesty bite to it and is seriously, all kinds of delicious!
I may have done a happy dance right here in my tiny little kitchen after I had my first taste . . . which quickly turned into my devouring close to 1/2 of the first batch straight up from the food processor . . . #reallife #ihavenoshame
So what does it taste like . . . well of course you get that traditional punch of basil, although it’s mellowed out slightly by the addition of some light, fresh, almost palate cleansing baby spinach. I also threw in some kale leaves because I had some laying around and well, it felt like the right thing to do.
And it totally was!
The slight pepperiness of the kale leaves combined with the crisp, clean freshness of the baby spinach and the fragrant little punch of basil makes for one incredibly tasty combination.
What else can I tell you about this insanely delicious pot of pesto . . .
It has a hint of smoky, sweetness thanks to a couple of cloves of deliciously caramelised, oven roasted garlic, a decadent richness from our buttery little macadamia nuts, that traditional, nuttiness from those pretty little pine nuts and the freshness from one simple, squeeze of fresh lemon juice just balances it all out, cutting through the richness and bringing it all together in one insanely delicious little mouthful.
Oh I should also mention that I only added one teeny tiny teaspoon of coconut oil because 1 – I just adore the flavour of it and 2 – I like my pesto to the nice and thick, I find that adding more oil leads to a much runnier pesto and it doesn’t seem to “stick” to whatever I want to serve it with. Feel free to add more oil if you like to reach your desired consistency. Do what you feel people, each to their own.
Either way . . . you guys, seriously this spinach, kale & roasted garlic pesto is just all kinds of delicious!
I want to eat it on all of the things!!!!!
Spoon some over your favourite protein. It’s amazing on some grilled chicken but would be just as incredible served with some steak, fish or even eggs.
I also see some hasselback style sweet potatoes brushed with a little of this pesto in my future!
So many options, so much delicious where to start?!
All natural, light, fresh, deliciously vibrant, spinach, kale & roasted garlic pesto that also happens to be dairy free, vegan and paleo friendly.
Just yes!
Make it, Eat it, Luuuurrrvvvvveeeeee it
Spinach, Kale & Roasted Garlic Pesto {Paleo friendly}
Adapted from Pete Evans amazing Healthy Every Day Cookbook
Makes approx 1 cup of all natural, light, fresh, deliciously vibrant, garlic infused, paleo friendly pestoIngredients –
1 cup of fresh basil leaves
2 cups of spinach leaves
1 cup of kale leaves
2 cloves of roasted garlic
1 Tablespoon of pine nuts
12 macadamia nuts (soaked in water overnight)
1 teaspoon of coconut oil, melted and cooled
1 Tablespoon of freshly squeezed lemon juice
Method –
1 – Place all ingredients into your food processor or blender and process until it breaks down and comes together to for a thick paste.
2 – Taste and adjust seasonings as necessary.
3 – Store in an airtight container in the fridge, or you can freeze for future use by spooning into an ice cube tray 😉
Enjoy xoxo
