Pesto without parmesan is surprisingly amazing.  You don’t miss the parmesan at all.  It has such an earthy aromatic taste that it makes you wonder why anyone would add cheese to it in the first place.  This works well on top of Paleo Pasta (recipe will be posted soon!), cooked into our brunch muffins, and baked with chicken.  You also can just snack on it.  Go ahead- we won’t judge!  

2 cups Basil

2 tbsp Sunflower Oil (Walnut, Olive, and Avocado Oil work well too)

3/4 cup Walnuts

1/2 tsp Salt

Add all ingredients to food processor or chopper and pulse until thoroughly combined. So easy. So so good.

Makes approximately 1 to 1 1/2 cups. Store sealed in fridge. Color may darken on top layers, this is normal.  Eat within 3 days (trust me, not a hard feat).

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