Like apple butter, most people associate pesto as a topping for bread. But there are countless options for integrating pesto in meals, especially paleo meals:
- Glaze on salmon.
- Use as dip for chopped veggies.
- Glaze diced sweet potatoes and roast in oven.
- Drizzle over asparagus before baking.
- Add as topping for spaghetti squash with grilled chicken.
- Use as part of stuffing for peppers.
- Glaze over tomato slices or portabello mushrooms before broiling.
- Use as sauce for sautéing shrimp or carrots.
- Spread on veggies (sliced zucchini, eggplant, squash) before grilling.
- 1 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1/4 cup pine nuts
- 2 garlic cloves, minced
- salt and freshly ground black pepper to taste
- optional: 1/4 cup freshly grated parmesan or romano cheese
- 2 salmon fillets
1. Simply blend all ingredients in blender until desired consistency.
2. Spread pesto on salmon fillets and bake at 350 degrees for 20 to 25 minutes. Note: Grilling is the tastiest option. Simply wrap salmon in aluminum foil and grill for roughly 10 minutes.
Refrigerate leftover pesto in airtight container.
- 1 head of cauliflower
- 2 cloves of minced garlic
- Salt and pepper to taste
- Optional: 1/4 cup milk
1. Bring pot of water to boil.
2. Trim cauliflower stalks, place in pot and boil 25 to 30 minutes, or until soft.
3. Drain water, then add garlic, salt, pepper and milk (if desired) to pot.
4. Blend until desired consistency.
Meanwhile, I coated some sliced zucchini in olive oil, Italian seasoning, salt and pepper, and baked at 350 degrees for 12 minutes.
Plate your meal, and enjoy!