Whole30 pesto is garlicy, lemony and fresh. It’s a great addition to a meal or makes a fantastic spread!
Well, look at me. Three posts in one week! It’s been months since I’ve posted more than twice in a week. Frankly, I think I’m ok with that. I produce better recipes and better content when I work on only 1-2 blog posts. Speaking of better recipes, let’s take a look at this Whole30 pesto!
Last week, I felt like I was in a Whole30 recipe slump. Even though I have a fantastic Pinterest board dedicated to Whole30 recipes, none of them appealed to me last week. Over the weekend, that all changed! For whatever reason, I found myself drooling over certain recipes and inspired again. Bud requested spaghetti squash for one of our meals and I suddenly knew exactly what I wanted to make!
I plan on sharing the final pesto stuffed spaghetti squash recipe next week, but I also wanted to share the Whole30 pesto with y’all. I adapted the original recipe from Whole30 by opting for pecans and adding another cup of basil. I like my pesto to be pretty chunky so you can opt for less basil if you want a thinner pesto. This pesto is perfectly garlicky and fresh. I could eat it straight with a spoon! Instead of adding it to spaghetti squash, it could also be a veggie dip or spread. So many possibilities!
Make sure to check back next week for my pesto stuff spaghetti squash! It’s also a completely Whole30 compliant recipe. Yay!
- 1 cup whole raw pecans
- 2 cloves whole garlic
- 4 cups fresh basil
- 1 cup fresh spinach
- 1 tablespoon lemon juice
- 1 1/2 cups olive oil
- salt and pepper to taste
Place all ingredients in a food processor and pulse on high until combined.
Store in the fridge or use immediately!