I’m doing Whole 30. All my friends are doing it. It’s the good kind of peer pressure.
I needed a change. Despite what I post here, it’s been a lot of pizza and other processed foods that aren’t good for anyone. So I’m wiping the slate clean. I’ve followed a lot of diets. I’ve gone raw. I’ve been nutritarian. I’ve been vegan. I’ve been Paleo — Whole 30 is mostly Paleo. Actually, it’s more stringent. So what’s the deal? No grains, no beans, no dairy, and limit your fruit and dried fruit intake. It’s meant to get you eating whole, minimally processed foods and give you a break from what the creators of the diet call the sugar dragon.
The thing about Paleo and Whole 30 is people miss one of the foundational instructions: load up on veggies. So of course I find ways to sneak in the greens. Enter supergreen pesto. I’ve made this before when I was creating recipes for the 21 Day Fix crowd. It’s a super simple combination of herbs, nuts or seeds, a pinch of salt and a dash of water. There’s no added oil and there’s no dairy, which is great if you’re vegan, Paleo, nutritarian, doing Whole 30, or just lactose intolerant. You can freeze it and have some fresh herbs and healthy fats at the ready.
supergreen #whole30 pesto
makes 1 cup
+ 1 cup herb leaves, packed (basil, cilantro or parsley)
+ 1/4 cup toasted nuts or seeds (pine nuts, pumpkin seeds or almonds)
+ a pinch salt
+ 1/4 C – 1/2 C water
Toss the herbs, nuts/seeds and salt in a food processor. Pulse until everything is minced. Turn on the food processor and stream in the water about a T at a time until you get a thick paste — pesto!