It's worth every minute to make this wholesome topper and tuck it in your fridge. Big flavor on hand. Priceless.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 1 tsp. zest and squeeze 2 Tbsp. juice from lemon. In a food processor combine lemon zest and juice and remaining ingredients. Cover and process until smooth. Store in the refrigerator up to 1 week or freeze up to 3 months.

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Arugula-Almond Paleo Pesto

Prepare as directed, except substitute arugula for the basil and almonds for the walnuts. Makes 24 (1-Tbsp.) servings.Nutrition analysis per serving: same as above except 67 calories, 1 g fiber, 8% Vitami8n A, 4% Vitamin C

Hazelnut-Rosemary Paleo Pesto

Prepare as directed, except substitute fresh Italian parsley for the spinach and hazelnuts for the walnuts; add 1 Tbsp. fresh rosemary leaves. Makes 16 (1-Tbsp.) servings.Nutrition analysis per serving: same as above except 70 calories, 1 g fiber, 14% Vitamin A, 16% Vitamin C, 56 mg sodium, 4% iron

Cilantro-Pepita Paleo Pesto

Prepare as directed, except substitute lime zest and juice for the lemon zest and juice, fresh cilantro for the basil, and pumpkin seeds (pepitas) for the walnuts. Makes 21 (1-Tbsp.) servings.Nutrition analysis per serving: same as above except 79 calories, 2 g protein, 8 g total fat, 1 g fiber, 9% Vitamin A, 4% Vitamin C, 71 mg sodium, 1% calcium, 4% iron

Nutrition Facts

67 calories; 7 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 57 mg sodium. 27 mg potassium; 1 g carbohydrates; 0 g fiber; 0 g sugar; 1 g protein; 0 g trans fatty acid; 563 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 0 mg iron;

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