One of my very least favorite things about making mayonnaise with a blender is the whole "very slowly pour in the oil in a super thin stream" part. It's far too meticulous for my liking. "It's so easy", they say..."it's fool proof!" Yeah. I call bullshit. Unless you have the patience to thinly pour out a cup of oil into a running blender for like thirty minutes, it's neither easy nor fool proof. I might just be incredibly challenged, but it's always a toss up whether or not I'm going to get that thick, glorious mayo consistency.
Pesto is a condiment that I personally like to keep in fridge at all times. Much like Frank's hot sauce...and mayonnaise...and ketchup...and bacon grease...I could find a way to put that sh*t on everything. If you have a food processor, making pesto is so easy! Though it's traditionally made with pine nuts, my favorite variation of the good stuff is with walnuts. Give it a try and let me know what you think!
While I'm partial to the vinegar or mustard based style of pulled pork (check out my Carolina BBQ Pulled Pork recipe), when it comes to baby back ribs, I'm alllll about that red sauce. I can easily put down an entire rack of tomato-based bbq slathered ribs in one sitting. No shame.
BABY kale, people. Baby kale. For a pesto recipe, "grown up" kale is a little too bitter. So stick with baby kale and you'll be lickin' the jar clean. I have another fantastic pesto recipe using basil and mint, but it has parmesan in it so I wanted to come up with something that was more strict paleo (sans the dairy). Annddd here you go!