It’s fair to say that I fell in love with Pesto when I was 22 years old. My wife and I were on our honeymoon in Italy’s Cinque Terre.This is a picture we took while there:
It’s one of those make believe places with make believe people and make believe pesto. Being that it is just southeast of Genoa, where Pesto Genovesecomes from, we had our fair share of the amazing basil sauce in the local restaurants and markets.
I had tasted pesto at the restaurant I cooked in during high school. However, that variety came in a frozen, plastic container and was made with sacrilegious canola oil. This version of pesto was bastardized, Americanized and processed. It put profit before quality and it sucked!
Once I had made my Pesto Pilgrimage and tasted the real thing, I could settle for nothing less…
Pesto is a mainstay in my diet right now. I go to the Torrance Farmer’s Market every Saturday and buy huge bunches of fresh Basil for $1.00 each. I can blitz this stuff up in less than 10 minutes and it makes life extremely enjoyable. When you have it on hand, you can make quick meals like this:
Pesto has had an important role in my life and I hope it finds its way into your culinary quiver.
Keep it fresh and “Keep It Paleo!”
“Keep It Paleo!”
The only ingredients here that really add anything to our count is from the fats. We have one cup of Walnuts which weighs about 117g. we know that 5g of walnuts equal one block so therefore we have 24 blocks from walnuts. In addition we have 1 ½ cups of olive oil. 1 block of olive oil equals 1/3 of a teaspoon. With their being three teaspoons in one tablespoon, and 24 tablespoons being in 1 ½ cups, that gives us 216 blocks of fat from Olive Oil for a total of 240 blocks. I think this will give us a final yield of about 2 cups of Paleo Pesto.