Caveman Cuisine: One Step Walnut Pesto

Pesto over eggs cooked in pork fat and sauteed mustard greens

The fresh flavors of garlic and basil blended with walnuts make a splendid pesto that goes great on just about anything.


1/4 cup raw walnuts
1 cup fresh basil leaves
1/4 cup extra virgin olive oil
2 tbsp grated Parmesan cheese (optional)
1-2 cloves garlic
Pinch sea salt
Fresh ground black pepper


Add all ingredients to a food processor (I used my trusty Magic Bullet) and blend!

Yield: 4-5 servings of green goodness
Share on Google Plus

About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
    Blogger Comment
    Facebook Comment


  1. This looks amazing! How would it taste without the cheese? Does the cheese make it really cheesy?

    I have been looking for a good 'paleo' pesto to compliment my Paleo Pesto 'Pasta' with mushrooms.

    Check it out. Try it out. Let me know what you think!

    Loving what you are doing here :D