I just ate the best pesto sauce ever. Like ever ever. My authentic AF wife Holly whipped up an incredible meal that’s paleo, Whole30 and primal approved.
Her plan, cook a giant spaghetti squash, brown a hearty serving of ground beef from the awesome humans at Henson Heritage Farm, then make magic happen.
And it was good…your favorite Italian spot good.
And it’s super simple:
Step 1 - Throw giant spaghetti squash in oven at 400 for 50mins (+/- depending on size).
Step 2 - Make pesto sauce:
- 3-4 cloves raw garlic
- 2-3 cups fresh basil
- 3-4 cups fresh spinach
- about 1/2 cup avocado oil (add more based on consistency preference)
- 1/2 cup walnuts
- 1/2 cup pine nuts
Put all that goodness in a food processor, blend until smooth. Heat on low to prevent burning, or serve cold. A little goes a long way to flavortown.
Step 3 - Season 1-2 lbs grass fed ground beef with garlic/onion/salt/pepper. Get your pan warm enough to sizzle the beef, and cook to medium-ish. If beef is of high quality (cough-US WELLNESS MEATS-cough) you can cook to medium-rare without worry of contamination.
Step 4 - Mix squash, sauce and meat, top with avocado, CONSUME. And feel good doing it. Appreciate the fact you’re eating delicious AND healthy food. APPRECIATE DAMN YOU!!!
Extra credit for the savages:
Throw pesto sauce in the same pan you cooked your ground beef in. Remove some fat from the pan first if there’s a lot. Get a nice sizzle going. Wooooowwwzzzaaa.