Summer Pesto

Summer Pesto!

This is the simplest and most delicious pesto recipe on the planet!
Cuisine Keto, Lactose-Intolerant, Paleo

Ingredients
  

  • 2 cups of fresh basil leaves
  • 2 garlic cloves -minced
  • 1/4-1/2 cup olive oil
  • 1/4 cup roasted* pine nuts -or walnuts
  • Good salt and pepper to taste

Instructions
 

  • Throw everything but ½ of the olive oil into a food processor.
  • Blend and drizzle more olive oil till desired consistency.
  • Fill up an ice cube tray. When completely frozen, remove the pesto cubes and freeze in small bags amount you’d need for a meal or two.

Notes

*Toss dry nuts onto a baking sheet – roast at 300F in oven till golden brown. Toss them from time to time. Allow to cool.
 
It rocks pasta of any kind, great on grilled chicken, sandwiches, breakfast egg wraps, pizza, fresh tomatoes and mozzarella, you name it.
Keyword Keto
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Curried Split Pea Dahl with Rice

Curried Split Pea Dahl

Serves 4 generously with rice and a side veggie.

Ingredients
  

  • 1 Cup dried split peas -soaked for 3-4 hour and rinsed OR prepped using the Quick Method*
  • 2 1/2 Cups filtered water
  • 1 Tbsp. curry powder
  • 1 Teas. turmeric powder
  • 1 Teas. coriander seeds
  • 2 Teas. fennel seeds
  • 2 Teas. cumin seeds
  • 1 Teas. Cayenne pepper -optional
  • 2 Tbsp. Original Ghee
  • 1/2 Cup diced shallots or scallions
  • 2 Teas. good salt
  • 1 Teas. freshly grated pepper

Instructions
 

  • Place rinsed, soaked peas into a pan with the filtered water.
  • Stir in the turmeric, curry powder and cayenne.
  • Over medium heat, bring to boil and then reduce heat and cover partially. Simmer for 20-30 minutes or until all the water has evaporated. Peas should be tender and beginning to disintegrate. If too thick, slowly add more water for desired consistency.
  • In a small fry pan, heat 1 tablespoon ghee.
  • Add the fennel, coriander and cumin seeds along with the shallot and sauté until the seeds release their aroma and the shallots are lightly brown. Set aside.
  • Stir the cooked seeds, shallots, salt, pepper and remaining ghee into the split peas.

Notes

Serve with white or brown basmati rice. When rice is done, stir in Turmeric + Black Pepper Ghee and season with salt and pepper to taste.
 
*Quick Method
1. Rinse the beans under cool running water. Check and discard any stones or other debris. Drain.
2. Transfer to the saucepan and cover with about 2 inches of water.
3. Bring the water to a boil over high heat. Cook the beans for 1 minute, and then remove the pot from the heat.
4. Cover with a lid and let the beans to soak in the warm water for 1 hour.
5. Drain the beans into a colander. Rinse and begin to cook according to your recipe
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