I am finishing day 4 of my June Whole 30. I have done several Whole 30’s so I have been well prepared. As days go, it was pretty awesome. First thing this morning I sat out in my garden. I listened to the splashing water in the fountain. I listened to the birds and I read. Then I decided to go, before it got too hot, for a hike at Black Diamond Mines Regional Preserve. I love hiking here and today I did a three-hour hike that started in the rolling golden hills and went up into the pine and manzanita. After the hike I went for a two-hour massage. That is a 30 minute foot reflexology massage followed by a 90 minute back and body massage. It was the best massage I’ve had in a while. When I got home, I knew I wanted to make a quick dinner. I had frozen Ahi Tuna that I took out to thaw. I decided to make my Paleo Pesto and put it with riced cauliflower. I buy the fresh riced cauliflower at Trader Joe’s and keep it in my freezer for easy use. I added a side of steamed asparagus to round out what ended up looking like a very green dinner. I decided that I should share my pesto recipe since it is easy and Whole 30. I hope you enjoy it as much as I do.
Paleo Pesto
- 2 cups fresh basil leaves, packed
- 1/3 cup toasted pine nuts
- 4 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon fine sea salt, to taste
- 1/8 teaspoon freshly ground black pepper. to taste
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Pulse the basil and pine nuts in a food processor several times until coarse. Add the garlic and nutritional yeast and pulse a few more times. Scrape down the sides with a spatula. While the food processor is running, stream in the olive oil. Scrape down the sides and process again until desired smoothness. Stir in the salt and pepper.
