This paleo-friendly pesto uses cilantro & arugula w/ limes & garlic aioli to make a creamy, sweet & sour sauce that you could put on everything!
Add pumpkin seeds, shallots, lime zest & juice, and maple syrup to food processor.
Roughly chop cilantro & arugula and add to food processor.
Pulse together until pumpkin seeds are slightly broken down and cilantro & arugula are starting to blend in.
Add confit garlic aioli & sea salt and pulse together. You want to leave the seeds slightly chunky so don't blend too long.
Remove from food processor and let sit in the fridge for a couple of hours before serving.
Add 4 cloves of garlic, rough chopped to food processor with other ingredients.
Instead of adding in 3/4 cup aioli add 1 cup olive oil and blend under chunky, but all ingredients incorporated together.
Remove from food processor and let sit in the fridge a couple of hours before serving.
To make the Confit Garlic Aioli click here!
Recipe freezes well so you can put some of the mixture into an ice cube tray, freeze, than transfer to freezer bags to use as needed.
Tastes great on Roasted Spaghetti Squash, noodles & pasta, fish, chicken, or as a sauce in wraps and sandwiches.