I have long been enamored with everything French, beginning when I signed up to study the language as a 9th grader and culminating when I discovered the deliciousness that is French food! This recipe for mint and basil pesto comes from an incredible new cookbook called Simple French Paleo, which makes those incredible flavors accessible even to people who are following the paleo autoimmune protocol or have other food restrictions due to allergies or intolerances.
The book is the effort of Sophie Van Tiggelen, who is the red-headed dynamo behind the popular blog, A Squirrel in the Kitchen. I am a big fan of her recipe creations and have featured them in several roundups on this blog, including this one on comfort foods from around the world.
What makes Simple French Paleo so great?
First of all, this book is gorgeous. It immediately transports you to fields of lavender in Provence and the gorgeous photography (all of which Sophie did herself!) brings the mouth-watering dishes to life.
Second, the recipes are delicious. My personal favorites so far are the pork rillettes, the shrimp and citrus salad, the carrot soup with honey and lemon, the no nightshade ratatouille, the bouillabaisse inspired seafood stew… and I haven’t even mentioned the desserts yet! Everything is easy enough for every day but also fancy enough to impress everyone you feed, even those who don’t follow a restrictive diet.
The bottom line
Every recipe in Simple French Paleo is completely compliant with the elimination phase of the paleo autoimmune protocol (AIP) and the book begins with an introduction to the diet itself and complete food lists, so it would even be a great introduction to people new to the protocol. I would also recommend this to anyone needing recipes that are free of one or more of the common allergens of dairy, wheat, soy, nuts, and peanuts.
The book is available as an ebook directly through Sophie’s website. Click here for more information.
Or, if you prefer a print copy, you can purchase it here on Amazon.
I loved every recipe I have tried so far, but right now we are really enjoying turning our summer herb garden abundance into this mint and basil pesto. It is delicious with grilled meats of all kinds, particularly lamb, and jazzes up vegetables for a unique flavor that transports you to the French countryside. I’m thrilled that Sophie gave me permission to share this with you and hope you enjoy it as much as I do!
Mint and Basil Pesto Recipe
- 2 cups chopped basil leaves
- 2 cups chopped mint leaves
- 2 cloves garlic, minced
- ¼ cup + 2 teaspoons extra virgin olive oil
- 2 teaspoons lemon juice
- pinch fine sea salt
- Combine all ingredients in a food processor or blender. Mix on medium speed for 30 seconds or until pesto reaches your preferred consistency.
- You may have to stop once or twice to scrape down the blender or food processor with a spatula.
- Transfer pesto to an airtight container and refrigerate until needed.
Shared on Paleo AIP Recipe RoundtablePAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.