Pesto (simple and inexpensive) with steak and veg (Whole30)

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My son, Zac (11 yrs old), picked the basil and made this for us.  He and I LOVE pesto, and eat it by the spoonful.  It’s a pity it doesn’t look as gloriously green in the pic as it did in real life.  Moving on.  Those zucchini were really left in our garden a few days too long and had ventured into the ‘marrow’ department, but, thankfully, prior to the really seedy stage.  Anyway… onto the pesto…

Pop in to your processor (we use our magic bullet for this), and process to desired consistency:

– 2 handfuls of fresh basil
– 1/4 garlic clove/sprinkle of garlic powder (more or less according to your taste and tolerance of garlic)
– 1 teaspoon Himalayan mineral salt
– 1 teaspoon ground black pepper
– 1/4 cup raw almonds (ish! Or use pine nuts if you can afford them 🙂 )
– 1/3-1/2 cup cold-pressed virgin olive oil to desired consistency

Taste-test and add more olive oil/nuts/seasoning as needed after the original whizz-up.

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