I’ve always enjoyed pesto, but never really felt motivated to make it. I don’t know about you, but I’m always a little disappointed when I spend an arm and a leg on a bunch of fresh herbs, only to find that they grind down to like, three tablespoons of pesto when all is said and done.
But two weekends ago during a trip to Portland, pesto made a reappearance in my life and I was inspired to whip some up myself. But before I get to the recipe, I have to explain the circumstances of said trip to Portland because they’re incredibly exciting!
I’m so pumped to have recently joined the dynamic duo at Autoimmune-Paleo.com (a.k.a. Angie Alt and Mickey Trescott) as their Blog/Social Media Assistant! I’m helping manage their team of contributors and support their community of autoimmune warriors on Facebook, Pinterest and Twitter. And I’m having a ba-last.
I feel like a dork when I explain the job to my non-paleo/non-blogger friends because I’m sure it sounds incredibly geeky and boring. But to me it’s a privilege to get paid to do something I enjoy so much (not to mention happily do for free on my own blog)!
Even more exciting than the work, though, has been the chance to connect with two other paleo peeps who’ve experienced the same transformations, setbacks, and accomplishments that I have, and can totally vibe with me on what it means to be a healthy, whole person in the world. It’s shown me just how supportive and kickass the real food community is!
But back to the pesto. I went down to Portland to spend the weekend at Mickey’s house, blogging and geeking it up, and while I was there I was (not surprisingly) fed like a queen. Among the delicious treats she shared was a jar of dandelion pesto, courtesy of Mission: Heirloom in Berkeley.
I ate that stuff on almond flour pasta, yuca crackers, scrambled eggs and even lamb roast. I seriously couldn’t get enough, and it made me realize just how versatile and forgiving pesto can be. I mean, it was made from dandelion greens! That’s like the definition of low-maintenance.
So, contrary to
popular my belief, it turns out you don’t need a truckload of basil to get that iconic, vibrant pesto flavor. All it takes is a handful and you can fill it out with whatever other greens you like.
That’s what I did here. Scratch that — I took it a step scrappier and used my housemate’s unwanted radish greens. Upcycling at its finest!
But before you hop down to the recipe, I want to quickly mention one more exciting update. Remember when my article was published in Paleo Girl Magazine a few months ago? Well, I was lucky enough to be chosen as a contributor for a second time!
The next issue comes out Saturday, June 6th, and will be featuring an article and a recipe by yours truly. This time I’m writing about how eating the right breakfast can give you Beyonce-like superpowers. (Any guesses what the recipe is?)
Get the issue for free by signing up for Leslie’s newsletter! It’s a great magazine and I’m jazzed to be a part of it.
And finally, without further ado, my scrappy, delicious, low-maintenance pesto.
- 1 ½ cups greens of choice (spinach, kale, beet, dandelion), packed
- 1 bunch scallions, greens only
- ½ cup basil, packed
- ½ cup cilantro, packed
- ¼ cup garlic-infused olive oil*
- Juice of ½ lemon, about 2 Tbsp
- ½ tsp sea salt
- Add all ingredients to high-powered blender or food processor. Blend until it reaches your desired consistency.
- Serve on plantain crackers, eggs, grilled fish, spaghetti squash or roasted chicken.
It feels so good to be back here in the blog space with you all! My life has undergone quite a few changes over the past month, and there are definitely more on their way. Stay tuned, and thanks for being awesome :).