It’s been a long week, between exciting (crazy? intense?) work events and housesitting for friends and still feeling a little behind from our family vacation a week and a half ago. There’s nothing quite as therapeutic as having a little down-time to invest in something good for the soul–reading or writing or spending a few minutes pruning our out-of-control basil plant.
Cameron and I are also a third of the way into the Whole30, a much needed reset for the eating habits we’d let slide! It’s been a great ten days, actually. We’ve enjoyed spending a little more time planning our meals, shopping the produce section, and cooking meals that are really truly tasty. Cutting out sugar and butter (among plenty of other things) has made us so much more aware and appreciative of the flavors our food already has. Here’s to 20 more days of real-food adventures!
Combining both the ridiculous growth of our basil and our search for Whole30-approved meals, I decided to give modified pesto a try. I’m a huge fan of pesto, but I was a little uncertain about removing the dairy (parmesan) and substituting roasted pecans. Turns out I shouldn’t have worried—this stuff pretty much rocks my socks off.
Whole30 Homemade Basil Pesto: Ingredients
- Two cups of fresh basil leaves, packed
- 4 cloves of garlic
- 1/2 cup of roasted* pecans (unsalted)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup (+ extra to desired consistency) of olive oil
Add the pecans, basil, garlic, salt & pepper into a food processor, and pulse until everything is very finely chopped (this might involve a lot of pausing to push down the basil leaves). Add in the olive oil, and pulse till combined. Store your pesto in an airtight jar in the fridge.
*If your pecans are raw, not roasted, you can easily toss them in a heated skillet till they begin to darken ever so slightly. Keep stirring them–they’ll roast in just a few minutes!
I can’t wait to try some new pesto dishes. I’m thinking grilled salmon…zucchini noodles with chicken…yeah, definitely getting hungry. Any other ideas for a Whole30 pesto meal? I’m all ears!