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Paleo Pesto
- 1 head flat leaf parsley
- 2 cups spinach
- 2/3 cups walnuts; toasted
- 3 cloves garlic
- Juice of 1 lemon
- Olive oil; as needed
- Salt and pepper; to taste
In a cuisinart, grind all dry ingredients into a coarse paste. Add olive oil to reach desired thinness and salt and pepper to taste.
Posted in: Courses, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Sauces, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Sauces, Seasonal, Spring, Summer, Vegan, Vegan Fall, Vegan Learning Center, Vegan Sauces, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Sauces, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
