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Perhaps there is no easier dinner, nor one that screams summer more loudly, than pesto. Fresh herbs make us happy, their zingy nutrition and flavor; they taste alive! You’ll love this BASIL-MINT PESTO: It’s dairy-free, Whole30, Paleo and GAPS, and such a breath of summer!
We grow mint without labor, without lifting a finger. It blooms diminutive purple flowers that reach upward toward the heat and light of the sun. It grows wild in the gravel lane that leads to our house. We have it planted in our garden beds (uh-hem– “garden beds”… we need to work on these).
Fresh basil I enjoy buying and maybe someday we’ll grow our own. But mint offers its abundance prettily and for free.
Pine nuts! I love sprouting them (a quick process). They rank in the highest echelon of nuts and seeds!, soo buttery and perfect. (See how to sprout pine nuts here.)
Pesto…that’s Whole30, GAPS, and dairy-free!
Garlic, olive oil, some quickly sauteed zucchini noodles. All healthful and gorgeously delicious, come together to make pasta with pesto.
(Tonight we also sauteed black cod, a true delicacy. Lovely next to our pesto pasta, any fresh fish is so easy; and it’s wise to eat!)
In colder months, we do buy mint, and this pesto is lovely on top of spaghetti squash! with other toppings, versatile year-round.
This dairy-free pesto is Paleo, GAPS & Whole30 and isn’t missing a thing.
- 1 cup packed fresh basil leaves
- 2/3 cup olive oil or expeller-pressed walnut oil
- 1/3 cup pine nuts, sprouted* see link above for method
- 1 T. chopped fresh mint
- 1 clove garlic, crushed or minced
- 1/4 tsp. sea salt
Place all ingredients into blender. Puree 30 seconds. Serve.
Garnish with whole sprouted pine nuts and more fresh mint or mint blossoms.