For as long as I can remember, pesto has been one of my favorite sauces. Whether it’s for pasta, pizza, or something else entirely, I think it’s great! And it’s so easy to make at home! 🙂
- 2 cups fresh basil, loosely packed and roughly chopped
- 1/4 cup chopped walnuts
- 1/2 cup fresh grated Parmesan cheese
- 1/4 cup olive oil
- 1 garlic clove
- Squeeze lemon juice (1 Tablespoon or so)
- Pepper (optional, to taste)
- Add all ingredients to blender or food processor and blend until smooth. (I pulse it a few times just to get everything moving.)
Happy Monday, everyone!
Last week was simply filled with pizza. Kinda went a little overboard on that one… But it was really yummy!
Monday night I made gluten-free pizza with what has become my favorite go-to bready recipe. It’s based on these paleo dinner rolls by Paleo Spirit.
The dough isn’t very finicky, which, with gluten-free baking, is an amazing discovery!
I hope you enjoy it as much as we have!
What you’ll need:
1 cup tapioca flour
1/3 cup coconut flour
1/2 cup water
1/4 + 1/8 cup olive oil
Start by mixing the tapioca and coconut flour in a medium bowl. Stir in water and olive oil. Add the egg and mix until thoroughly combined.
Divide dough (batter) between two 8-inch cake pans, and spread until evenly coating bottom.
Bake in 350 degree oven for about 20 minutes until crust is golden and bubbly.
Then top with desired toppings. I used marinara sauce, mozzarella, basil and oregano.
Bake again until cheese is melted, and enjoy!
Have a wonderful week! I’ll see you on Friday!