It’s the hight of summer and I just spent a few minutes whipping up one of my favorite paleo spreads – fresh Pesto.  Full of healthy greens and fats, pesto tastes great spread on meats or raw veggies.  Try it out with this great recipe from Denison Farms:

Basic Pesto

1. Blend in a food processor until finely chopped:
   1 or 2 cloves garlic (mince them first before adding to food processor for best results)
   1 bunch (about 2 cups loosely packed) basil leaves AND tender stems (see note 2).
2. Chop coarsely, then add to blender or food processor
   1/2 – 1 tsp. salt
3. After the garlic, basil, and salt are finely chopped and blended, add:
   1/2 – 2/3 cup pine nuts or walnuts, or other nuts (see note 4), and continue blending until chopped
4. Then, while the blender or food processor is running, slowly add:
   1/2 – 2/3 cup olive oil, until you hear a change in the tone of the motor, and the pesto turns creamy.