For as long as I can remember, I’ve loved pesto sauce. It is great with pizza, pasta, as a dip for veggies, or even on top of chicken or fish. It adds lots of flavor and is easy to make. I thought a paleo version would have trouble stacking up to a traditional pesto sauce with cheese, but I have to say, I enjoy my own version even more now…I know I’m biased, but give it a try. It’s real good! We had it on pizza one night and then with seared scallops and spaghetti squash the next night and most recently on top of halibut. The options go on and on with this versatile sauce.
The texture of the pesto comes out just right with the sunflower seeds and artichoke hearts.
Here are some ways to use the lemon artichoke pesto sauce, showcasing its versatility.
Get creative with this multi-purpose sauce and enjoy.
- 1/2 cup of raw unsalted sunflower seeds (omit for nut and seed free)
- 3 cloves garlic, peeled
- 1 can artichoke hearts, drained (14.5 oz)
- 1 lemon, juice of
- 15 fresh basil leaves
- 3 cups spinach (or sub arugula)
- salt and pepper to taste
- 1/2 cup of olive oil (or sub avocado oil)
Add the sunflower seeds, garlic, artichoke hearts and lemon juice to a food processor. Pulse until combined.
Add the fresh basil and spinach.
Stream the olive oil (or avocado oil) in while the food processor runs until the consistency is smooth.
Use the pesto immediatley or it will last in the fridge for about 5 days or freeze for longer.