I just love pesto and have multiple recipes for it! Check out my basic Paleo Dairy-Free Pesto too!
Pesto comes from a little region in Italy known as Liguria,which borders France. Legend has it that the word “pesto” comes from the way it was originally prepared, by mortar and pestle (mortaio e pestello). Why not have a charming traditional Italian experience and make this recipe with a pestle and mortar? Sounds like fun to me!
- 6 c fresh basil
- ⅓ c pumpkin seed (soaked 4 hrs)
- 1 tbsp lemon
- 2 cloves garlic
- ⅓ c extra virgin olive oil
- 1 tsp salt
- ½ tsp ground black pepper
- Blend all ingredients together for 30 to 40 seconds.
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.