Paleo Pesto

Paleo Pesto

Ingredients:
2 cups packed fresh basil leaves
1/2 cup walnuts
1/2 cup olive oil
Juice of 1 lemon
Freshly ground black pepper, to taste

Directions:
Put the basil in a food processor and pulse until well chopped.
Add the walnuts and continue chopping.
Slowly stream in the olive oil and lemon juice and puree until you have a
smooth sauce. Season with freshly ground black pepper to taste.
Refrigerate any leftover sauce.
Chapter 19
Vegetables and Vegan Dishes
Paleo Stuffed Tomatoes
Serves 4
Vegan Recipe Tomatoes are the glory of the summer garden—robust, sweet and
fragrant. Grow tomatoes yourself or buy locally grown tomatoes at a farmer’s
market. Store them at room temperature for up to 5 days, and don’t refrigerate
them, as this destroys their delicate taste. Make this quick and easy dish for a light
Paleo lunch, or serve it with tuna salad.