Paleo Pesto / Creamy Pesto Dressing

I have been on the hunt for compliant pesto for a long time. I have had no luck finding any as they all either have cheese or soy products in them. So I decided to make my own and as it turns out, it is really easy! Nothing like the burden of making paleo mayo (which I have done successfully, but it was my 3rd try). I also took the pesto and made a creamy dressing that was out of this world!

Ingredients:

3-4 cups of basil leaves

1/4 cup pine nuts

1/3 cup of olive oil

6 cloves of garlic

1/4 tsp salt

Put everything but the basil leaves into a food processor (If you have a mini-prep food processor use that over a larger one). Blend until all are well pureed together. Slowly add the basil leaves, one little bunch at a time. Continue until all are in the processor and continue to blend until all ingredients are sufficiently pureed together. 

I like to put these into individual dressing cups and freeze. You only need a little at a time, and it freezes very well. 

Creamy Pesto Dressing:

1/4 cup paleo mayo (or any compliant mayo you have found in the store)

1/4 cup paleo pesto

2 tbsp white balsamic vinegar

Whisk the three together and let sit in fridge for 20-30 mins. DONE!

The dressing will be a crowd favorite, it would be a wonderful accompaniment to a veggie platter if you are looking for a good appetizer to serve or bring to a party. They don't need to know its paleo... they wont be able to tell anyway! 

Bacon Wrapped Dates/ My Whole 30 Antipasto

I am combining these two recipes because I serve the bacon wrapped dates as an accompaniment to the Antipasto platter.

Bacon Wrapped Dates:

Ingredients:

Kirkland Brand Low Sodium Bacon (about 10 pieces)
30 Large pitted dates

Cut the bacon strips into thirds. Raw bacon is very stretchy, and depending on the side of the date you might need to stretch the bacon a little bit so it will fit around the date. I do this without tooth picks, but if you feel the need to use toothpicks to keep the bacon together, then go for it. Starting on one end of the bacon strip, wrap the bacon completely around the date and tuck the end of the bacon into the side of the nugget between the date and the bacon. Repeat with all 30 dates. In a large saucepan, turn on to medium-high. Cook nuggets in the pan until the bacon is completely cooked. Keep a close eye on them, just like cooking bacon- they burn quickly.

Let cool and serve on their own or as part of an antipasto platter.

Here is what I put into my Whole 30 Antipasto:
Volpi- Salami
Local Organic Salumi
Cittero- Prociutto
Volpi- mortadella wrapped around pickled green beans
Divina Olive Tapenade
Trader Joe's Olive Tapenade
Divina Mixed Greek Olive Mix
Marinated Artichoke Hearts
Chopped Figs
Pepperocinis
and of course, Bacon Wrapped Dates.

This one is a crowed pleaser and I took this to the party tonight and served it with a giant loaf of french bread, which everyone else really enjoyed! It also looks really pretty, which is always a plus when you are bringing something potluck style.

Buffalo Chicken Wings

BAKED not fried! :) Also if you buy the frozen chicken wings you can keep all ingredients on hand all the time! So great for when you have impromptu guests or get invited to a tailgate at the last minute. Here is my recipe for PERFECT chicken wings.

Ingredients:
1/4 cup clarified butter (1 tbsp per pound of chicken wings)
1 cup of Franks Hot Sauce (1/4 cup per pound of chicken wings)
4 pounds of chicken drummets/party wings (24-28 wings)
Carrot and Celery Sticks

pre-heat oven to 450. On a baking rack in a jelly roll pan, place the wings skin side down. Bake for 20 minutes. While they are baking melt the butter. In a large bowl place 1/3 of your clarified butter (a little over a tbsp). When the wings have been baking for 20-25 minutes remove the rack from the oven and place the wings in the bowl with the butter. Toss until all wings are coated evenly in the butter.

Place the wings back on the tray this time skin side up. Bake for another 20 minutes or until the wings are golden brown. Meanwhile melt the rest of the clarified butter in the microwave if it is not already melted. In a small bowl whisk all of the remainder of the butter with all of your franks hot sauce. When the wings are browned take them out and place them into a large bowl (if you are using the same bowl as before make sure that you rinse the bowl out as the chicken that was previously in it was not cooked all the way through). Pour 1/2 of the sauce over the wings and until all of well coated in the sauce.

Place the wings back on the tray skin side up and bake for another 25 minutes. Take the wings out of the oven and toss with the remainder of the sauce. Plate and let cool for 5-10 minutes.

Serve the wings with carrot sticks and celery. Voila!

I have made these multiple times and my boyfriend loves this recipe. He makes them this way for football games on sundays!