Paleo Tuna Pesto
An unexpected variation on the usual pesto! If your family tolerates nuts, try this with walnuts or pine nuts. Enjoy tossed with cooked vegetables, a favorite pasta of any type, as a crostini or bagel spread, packable school lunch dip, or rolled up in soft tacos.
Servings Prep Time
4people 15minutes
Cook Time
15 minutes
Servings Prep Time
4people 15minutes
Cook Time
15 minutes
Ingredients
Instructions
  1. Start vegetables or pasta that you will be seeing with the pesto: Green beans, or roasted cauliflower, broccoli, potato, or Romanesco work well. Steam, roast, or sear to desired doneness, about 15 minutes. While these are cooking, assemble the sauce.
  2. Place half the olive oil in a food processor. Add the drained tuna, seeds or nuts, lemon wedges of an entire lemon including rinds (washed and seeds removed), Worcestershire, ginger root, and fresh herbs. Slowly add the remaining olive oil, and process until smooth.
  3. Once blended, here is the consistency you’re after. Adjust salt and pepper to taste, process to blend.
  4. Toss sauce over warmed vegetables and serve.