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Basil Pesto

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ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
A game changer for me during my first Whole30 was spicing up ordinary dishes with extraordinary sauces.
This pesto can do just that! 
We like to drizzle it over our chicken meatball and zoodles dish. But, really, what doesn't taste great with pesto?
(Hint: the answer is nothing).
*use organic ingredients whenever possible*
Serves ~4
3/4 cup basil, blanched
1/4 cup pine nuts
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon nutritional yeast
a pinch of salt
Blanch your basil. Don't know what blanching is? Fill a large bowl with ice water. Bring a large pot of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly, for 15 seconds. Then, plunge the basil into the ice water to stop the cooking. Drain immediately, squeeze the herbs as dry as you can, and roughly chop.
Add the basil to your blender, along with the rest of the ingredients. Pulse, until combined.
Drizzle on everything. Can keep refrigerated for up to 5 days. Enjoy!

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