is combined, crush the dried herbs into the
bowl with your fingers, add parsley, and
whisk gently to combine.
CLASSIC PESTO
Tastes indulgent when stirred into soup or
freshly cooked vegetables; makes about 1 cup.
From Well Fed: Paleo Recipes for People
Who Love to Eat.
1/3 cup walnuts or pine nuts · 3 medium
cloves garlic, unpeeled · 2 cups packed fresh
basil leaves · ½ cup fresh parsley leaves · 1/3
cup extra-virgin olive oil · ½ tsp salt · 1/8 tsp
black pepper
Toast the nuts in a heavy skillet over medium
heat, stirring until just golden and fragrant,
about 5 minutes. Set aside, then add garlic to
the skillet and lightly toast over medium heat,
about 7 minutes. Set aside to cool. Place all
ingredients in a blender or food processor and
purée to desired consistency. Allow the