This year my husband and I decided to try our hand at gardening. Surprisingly it has gone quite well. We have a mini greenhouse and a variety of planters on our deck. Currently we have kale, mixed greens, romaine, collard greens, cucumbers, zucchini, broccoli, and a variety of herbs. It was a slow start but now I can hardly keep up with the amount of veggies being produced. My neighbors are lucky because they get weekly bags of veggies but even then I sometimes have too much.
In particular I have A LOT of kale and basil. There are worse things I know but I really don’t want to waste it so I came up with this pesto recipe and have been making it in huge batches and freezing it into ice cube trays and small glass containers. That way in the fall and winter I can use it for dipping, pizza and pasta.
Now is the time to make your pesto and freeze it while the herbs are fresh and affordable!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
AIP Pesto Sauce
Ingredients
- 2 cups fresh basil leaves, packed
- 1 cup fresh kale leaves, packed
- 1/4 cup fresh parsley, packed
- 2 cloves garlic, minced
- 1/2 tsp Truffle salt
- 1 Tbsp fresh lemon juice or apple cider vinegar
- 1/4 cup Extra virgin olive oil (EVOO)
Instructions
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Combine all of the ingredients into a high powered blender or food processor and blend/process until smooth. (Add more olive oil if needed to make it blend easier).
-
Store in the fridge for 3 days or in the freezer for 6 months.
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where do i find truffle salt
I get mine at a local Italian store. You can order it online though!
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