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My thoughts about...Life, Humor, Paleo/Primal/Ancestral Cooking

Sunday, August 7, 2016

Cajun Mostly Basil Paleo Pesto

We love pesto at our house.
No, seriously, we LOVE pesto...
like put-it-on-anything-and-everything 
kind of love.

I collected fresh greens from my garden, and realized that I didn't have quite enough for the pesto that I wanted to make.  
So, I added a little spinach and lettuce and even a few mustard greens and carrot tops.
To give it more  of a "Cajun" twist, instead of olive oil, I use a local PECAN OIL.
And as an alternative to the pine nuts, I used pecans (and sometimes I use pumpkin seeds, or pistachios, or....well, you get the idea.)
To complete the "cajun" theme, I added a dash of cayenne.  We like the kick.
Easy peasy!

Oh! And, if you make up a me, I'll be right over....
Did I tell you how much we LOVE this stuff?

Here is how I did it:



  • 3 cups packed basil (I only had 2 from my garden, so I filled w lettuce, mustard, carrot tops)
  • 2 cloves garlic
  • 1 Tbsp fresh lemon juice
  • 1/4 cup pecans (or pumpkin seeds)
  • 1/4 tsp salt
  • 1/3 cup Pecan oil (add more as needed)
  • 1/4 cup Parmesan (this makes it PRIMAL)
  • a dash of cayenne 

  1. Use processor to chopify everything except the oil (Remember that if you add Parmesan cheese it makes the Pesto PRIMAL). 
  2. Once chopified, trickle in the oil while pulsing the processor till all is blended. 
  3. Taste for seasoning. 

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