Green or Red Pesto

I think I will call these two pestos “hamburger helper” for paleo moms. They are easy, you can make them ahead, and all you need is a couple of pounds of ground meat with either spaghetti squash or broccoli slaw on hand, and you have a quick weeknight meal.

The first one was inspired by a bouquet of basil my oldest daughter picked out at our farmers market, and the other was from a container of neglected sun-dried tomatoes that I did not want to go to waste. They were both inspired by a lack of parmesan cheese in my fridge (which I normally welcome in the name of a good pesto!) but the results were mysteriously creamy and my parmesan cheese loving family didn’t even notice.

Green

• 2 cups fresh basil leaves
• 1/2 cup raw nuts (I used walnuts and almonds)
• 3 cloves garlic, minced
• 2-3 tsp lemon juice
• 1 tsp sea salt
• 1/2 – 3/4 cup extra virgin olive oil

Red

• 1 cup sun-dried tomatoes in olive oil
• 1/4 cup raw nuts (I used walnuts and almonds)
• 1 6oz can full fat coconut milk
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 Tbsp lemon juice
• sea salt and pepper to taste

In a blender or food processor, add ingredients and pulse until smooth. For the green pesto, slowly add your olive oil last until the desired consistency is achieved. Salt and pepper to taste.

Serving options:

Mix with cooked spaghetti squash and some browned ground  beef, a batch of spinach meatballs, or rotisserie chicken diced.

Mix with browned ground beef and two packages of broccoli slaw.

Enjoy,

Heather