Basil Pesto Sauce [Paleo Recipe]

Posted on August 02, 2016 by PBC Admin | 0 Comments

Paleo basil pesto sauce

Paleo Basil Pesto Sauce

Few recipes capture the flavor of summer like a fresh basil pesto sauce. This quick and simple paleo recipe can be used on your favorite spiralized noodles, on top of grilled chicken, or simply tossed with roasted vegetables to create a memorable paleo summer salad.

A pesto with cashews

Paleo Basil Pesto with Cashews

We've replaced the classic pine nuts with cashews in this recipe. Cashews have a similar nutty flavor, and they tend to be less expensive. Plus, if you have leftover cashews you can always soak them to make cashew milk or another tasty paleo sauce!

Paleo pesto mayo

Paleo pesto mayo served with vegetables crudites

You can also mix equal parts of this paleo pesto with your homemade mayo and you've got a creamy and rich pesto dip. It's always a great idea to double this recipe, because it definitely won't last long in the fridge!

Paleo and vegan!

This amazingly bright and sunny pesto is also vegan. That's right, it's paleo AND it's vegan. How is this possible? Most pesto sauces are loaded up with dairy-rich Parmesan cheese. The secret ingredient is nutritional yeast.

Nutritional yeast

Yellow nutritional yeast in a white bowl

Nutritional yeast is a deactivated strain of Saccharomyces cerevisiae, and it has a very distinctively cheesy flavor. Vegans have used it for decades as a cheese replacement, and the paleo community is learning to embrace this delicious cheese substitute.

Paleo Basil Pesto Sauce

Paleo pesto sauce in a mason jar

Paleo, vegan, gluten free, dairy free, and sugar free

Makes approximately 2 cups of pesto sauce.

Recipe adapted from


  • 2 cups tightly packed fresh basil
  • 1/2 cup cashews or other nuts
  • 2 cloves fresh chopped garlic
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • sea salt to taste


 1. In a food processor, pulse basil, cashews and garlic until everything is roughly chopped.

2. While the motor is running, drizzle olive oil into the food processor until a thick pesto paste forms. Add lemon juice, nutritional yeast, and sea salt and pulse until well combined. Adjust salt and lemon juice to taste.

3. Serve with fresh, roasted or grilled vegetables and meats. Mix with equal parts mayo for a delicious dipping sauce and spread.

Check out our other great paleo recipes and products!

Posted in basil, garlic, gluten free, healthy, italian, lemon, paleo, recipe, sauce, vegan, vegetables

Primal/Paleo Butternut Lasagna

Posted on May 10, 2013 by PBC Admin | 2 Comments

It seems like every day there is a new anti-paleo/primal/ancestral/evolution diet article out there on the world wide web.  I understand some of these arguments, such as: 

  • We live in a modern world, not a prehistoric one.
  • We continue to evolve and adapt to our surroundings, so we should be able to adapt to new kinds of foods.

My response to these arguments is that I simply feel better when I don't eat certain modern, processed foods.  At the end of the day I will continue to eat whole, fresh foods and simple, natural ingredients because I feel great when I do.

With that said, we DO live in a modern world with modern cultures and modern social pressures, many of which revolve around food. Before I "went paleo" I consumed a lot of traditional processed foods... and I had a lot of problems. Now, even though I have changed my unhealthy ways, I still enjoy the foods I love... I just find creative, healthier ways to make them.  Often these new paleo/primal recipes are better than the old processed-food recipes!  Such is the case with this...

Primal/Paleo Butternut Lasagna

This recipe is primal if you use goat cheese (optional), and paleo without any goat cheese added.  Adding the meat is also optional - just substitute additional veggies for a delicious vegetarian or vegan meal.


  • 1 medium butternut squash, peeled and thinly sliced (see notes below)
  • 2 pounds ground beef or venison
  • 1 large onion, diced
  • 1 large green pepper, seeded and diced
  • 1 cup chopped fresh mushrooms (portabella, shitake, etc.)
  • 5 cloves fresh garlic, minced
  • 1 tablespoon dried or fresh oregano
  • 32 ounces marinara sauce, homemade or paleo/primal-approved
  • 16 ounces soft goat cheese, crumbled (optional)
  • sea salt and fresh cracked black pepper, to taste


  • Preheat oven to 400 degrees.
  • In a large pan, combine beef or venison with onion, green pepper and mushrooms. Cook over medium-high heat, stirring occasionally, until meat is browned and vegetables are soft.  Add garlic, oregano, sea salt and pepper, stir and remove from heat. 
  • Add marinara sauce to the meat/vegetable mixture and stir to combine.  Set aside.
  • Carefully cut butternut squash in half width-wise, separating the round, bulb end from the long skinny end.  Stand the long end up on the freshly cut side, and using a sharp knife, carefully slice away the outer skin (see photos below).
  • Slice into four manageable pieces, and start slicing off thin pieces.  These are your lasagna "noodles."
  • I like to use my trusty spiral vegetable slicer to slice thin butternut squash "chips."  This machine is AMAZING.
  • In a 9x13" pan, spread a small cup of sauce on the bottom of the pan to prevent sticking.
  • Take 1/3 of the butternut "noodles" and spread them on top of the sauce in the pan so they form a thin layer.
  • Cover the butternut layer with 1/2 of the goat cheese crumbles (optional).
  • Cover the goat cheese layer with 1/2 of the remaining meat sauce.
  • Repeat, layering butternut, goat cheese, and sauce. 
  • Top with remaining butternut squash in a thin layer.  Use a broad flat spoon to squish lasagna down into pan evenly.  Bake for 45 minutes until lasagna is bubbling and the top layer of butternut squash is starting to brown.
  • Remove from oven, allow to cool at least 10 minutes before serving.
  • Enjoy!


Posted in dairy free, gluten free, grain free, healthy, italian, lasagna, paleo, primal, recipe