Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Weeknight Homemade Pesto

Makes 3/4 cup prepared

  • 1 cup fresh Basil leaves
  • 3 T. pine nuts
  • 3 T. Parmeigiano-reggiano, grated
  • 3 cloves garlic, chopped
  • juice of 1 lemon
  • 1/2tsp kosher salt
  • 1/2tsp black pepper
  • 1/4c EVOO

Add all ingredients except EVOO to food processor and pulse. Pulse until ingredients are coarse. Once coarse turn processor on and add EVOO in a steady stream. Pesto will refrigerate for about a week or freeze for up to 3 months.

  • You can substitute crumbled blue cheese for the Parmesan for a nice twist.



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