Fragrant basil, refreshing mint and zesty lemon all come together in this allergy-friendly, AIP, low FODMAP pesto. A great dollop adds a piquant edge to a simple salad and turns spiralized vegetables into an impressive first course. As an antipasto, serve some alongside a pinzimonio of raw vegetables for dipping. Spruce up blanched cauliflower, mash it into yam, spread it on a slice of Paleo bread or onto grain-free crackers. However you want to use it, Basil, Mint and Lemon Pesto is definitely worth inviting into your life.
Basil, Mint and Lemon Pesto
Body clocks are different to 24 hour clocks, and when I’m left to my own devices – no alarms to wake me, no appointments to keep, no one to prepare food for except for myself – I do strange things. If I’m not hungry I’ll eat a light breakfast, but by 11.00 I’ll sit down for lunch. The next meal might roll round mid-afternoon, and then again in the evening I’ll need fuel. Protein, salad and vegetables all need to be present, whether it’s a snack or a meal. The best thing about having a ready-made jar of pesto on hand is that it turns those I-just-gotta-eat moments into an occasion worth sitting down for. And not just at the kitchen table.
I made this pesto yesterday was because I was packing (and wrapping!) a lunchbox so as to head up to the high plains for a little solitary exploring, just me and Roxy the Dog. We had a lovely afternoon, but the joy of the pesto kept rolling on.
5 Easy Ways To Use Basil, Mint and Lemon Pesto
Here’s how I’ve used this pesto in the last 24 hours:
- in the afternoon it turned my ordinary tuna salad into a fabulous picnic
- in the evening it was spooned over a boiled egg
- this morning it was smeared over potatoes fried in bacon fat
- before lunch today it was scooped up with shards of fresh fennel.
There’s enough left over for – point number 5 – two big bowlfuls of carrot and zucchini fettucine, hurrah!
On the Side
Pesto alla Genovese, the classic Basil, Pinenut and Garlic Pesto from Genova.
Salsa Verde, the most brilliant way to use bunches of parsely, with 10 Easy Ways to Consume It.
Carrot and Zucchini Fettucnine, for when you don’t have a spiralizer on hand (or for when you don’t want to wash it. ? )
Paleo Bread with Cassava Flour and Flaxseeds, perfect for toast.
Oregano Crackers with Avocado and Mint Dip, great for dipping and crunching.
What’s your favorite Pesto, and how do you use it?
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- 1 bunch fresh basil (about half a cup firmly packed leaves)
- 1 bunch fresh mint
- zest of one lemon
- 1 teaspoon salt
- extra virgin olive oil
- Place the basil, mint, lemon zest and salt onto a chopping board and, using a mezzaluna, chop and mix it until it resembles a paste.
- Transfer to a jar and pour in enough extra virgin olive oil to cover.
- Alternatively, use a food processor or an immersion blender, but the process won't be as meditative.
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