Presto Pesto (Paleo and Vegan Friendly)

Prosciutto Pesto Chicken Roulade

It’s the changing of the seasons and many people are getting that under the weather crud that goes around. The stuffy nose that isn’t quite a cold but still makes you feel that bad. I needed something that would pack a lot of flavor, but not take up several hours in the kitchen. I had picked up some organic basil on clearance and knew exactly what to do.

Here’s what you’ll need for this amazingly quick sauce:

  • 8 Ounces of Fresh Basil (A very large hand full.)
  • 1 Piece of Garlic
  • 1/4 Cup of Raw Pepitas (Pumpkin Seeds)
  • Pink Himalayan Salt to taste (Or throw in some Parmesiano Reggiano.)
  • Olive Oil (This can depend on the thickness you like. Can be up to 1 cup, but go slow!)

Add the basil, garlic, and pepitas into a food processor and blitz until finely minced. Add a good swirl of olive oil to the food processor and process for a few seconds. Scrape down the sides as you go. Now, I always just wing the olive oil. Add it in batches until it’s the consistency you like. I think you could easily use 1/2 to 1 cup of olive oil. Salt to taste or add some parmesan if you tolerate it and it’s part of your diet.

What can you do with this amazing sauce? I love it with chicken like in the proscuitto and basil chicken roulad above. You can use pasta of your choice (I use sweet potato starch). You can even just lick it off the spoon. It’s just that delicious. If it needs a little extra zing, try squeezing in a little lemon juice. I just happened to be out of fresh lemons for today.

I am including in my YouTube video that goes along with this recipe just in case you would like to see it done. While you’re over there, please hit that subscribe button for more.

I hope you enjoy this recipe. When you have a case of the Monday’s or aren’t feeling well, there’s no need to resort to processed or fast food. Whip this up and kick back knowing that you’re feeding health, not illness.

-Ami M. Lee, Basil Fanatic, Common Sense Cook

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