Here's the thing.  Since going gluten free over a year ago, where has the time flown, I haven't eaten certain foods because they are in my head as being associated with gluten.  Pesto is one of those.  Yes, yes, I know there is no gluten in pesto but it is because I only ate it with pasta.  In the past year I've only had the gluten free pasta a handful of times and never once thought to make my pesto.  Why?  I don't know, just an association thing I guess.  I really do like pesto but the stuff that you buy in the store has too much cheese or it just doesn't taste fresh enough.  I like making my own and really it doesn't take all that much time.  If you have a blender or a food processor you're golden.  If does take fresh ingredients though.  This is one of those foods that I insist has to be made with fresh basil, cloves of garlic, fresh squeezed lemon, fresh ground pepper, I think you get my drift.  There is just something about the taste that just sends me into a sort of food nirvana.  
Now I had to rethink my use of pesto as I am not eating a lot of rice or rice based products these days.  I wanted pesto though and needed a vehicle for it.  You need a vehicle other than a spoon to get it into your mouth, really you do.  I did see just recently that people have been slicing cauliflower into "steaks" and roasting it.  Well, that might make a good vehicle.  How about celery sticks?  That would be a good vehicle but what about celery sticks with cream cheese with pesto?  That would be a brilliant vehicle! No pictures of the last one as I ate them all before I could take a picture.  Believe me, they were scrumptious.  You could make a appetizer with cucumber rounds, a dab of mascarpone cheese with some of the pesto on top and a small mint leaf.  Oh my gosh.  I'm on a roll.
So I made two different pestos today because, I ah, well just wanted it.  I have enough left over for tomorrows snack.  Yippy!

As always, you can double or triple these recipes for the number of people you have.  

The Lemon, Walnut Pesto was made with 2 cups of loosely packed leafs, I wanted to show the difference on what happens when you pack the leafs.

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Not sure how the other bloggers keep their kitchen so spotless when they are cooking. My always looks like a food bomb went off.
Recipes:

Lemon, Walnut Pesto


2 cups packed cleaned Basil leafs, torn up
6 mint leafs, torn up
3 cloves of garlic, chunk sliced
1 TBSP fresh squeezed lemon (I used 2 because I love, love, love lemon)  Add one try it and then add more if you like
5 tsp Olive oil, this also will depend how you like your pesto.  While you are running it in your blender or food processor, add your oil.  You can make it thick (as I did the next one) or a bit on the thinner side
2 TBSP Roasted Walnuts, if you have whole walnuts, put them on your cutting board and smash them a bit with the heel of your hand, or cut them up a bit.  Raw Walnuts will not work as they turn into a paste.
Salt and pepper to taste

Optional:  I don't put cheese in mine most times.  If you like, use 2 TBSP fresh finely grated Parmesan or other hard cheese.  Stir this in by hand at the end.

Throw it all into your blender/processor and just let it whirl away.  Do watch it and add oil to it if it is too thick.  Start with only 3 tablespoons and go from there.  You might want much more or simply the 5 from above.  Don't blend too long or you end up with a paste.


Sun-dried Tomato and Pistachio Pesto


2 cups packed cleaned Basil leafs, torn up
6 mint leafs, torn up
3 cloves of garlic, chunk sliced
Two heaping TBSP of sliced Sun-dried Tomatoes.  I use the type in oil.  Don't drain the oil, I included the oil in the heaping tablespoons
2 TBSP Pistachios.  I used salted, dried but you can use what you like.  These you are going to chop and break up a bit before putting them in. Raw Pistachios will not work as they turn into a paste.
5 tsp Olive oil, this also will depend how you like your pesto.  While you are running it in your blender or food processor, add your oil.  You can make it thick or a bit on the thinner side by adjusting at this point
Salt and pepper to taste

Optional:  I don't put cheese in mine most times.  If you like, use 2 TBSP fresh finely grated Parmesan or other hard cheese

Throw it all into your blender/processor and just let it whirl away.  Do watch it and add oil to it if it is too thick.  Start with only 3 tablespoons and go from there.  You might want much more or simply the 5 from above. Don't blend too long or you end up with a paste.
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Here you can see the difference with packing the leafs. The Sun-dried Tomato Pesto on the left is the mostly packed leafs. What I did was used the entire plant. I buy the live plants from the produce department and then strip all the leafs off. It usually comes to about 2 cups. The one on the right was the loosely packed leafs. Half as much!
I then roasted the cauliflower.  I cut it into about 3/4" "steaks" and sprayed with coconut oil and then put some fresh ground salt and pepper on them.  I then roasted at 350 degrees F on one side for 10 minutes and then flipped them.  I then roasted for another 10-15 minutes.

I also cooked butter steaks, well I had a butter steak my son just had a steak.  I took butter at room temp and stirred in some fresh cut up dill and garlic and rubbed that on the steak.  Normally I BBQ but we ran out of propane about 5 minutes into grilling.  I have a cast iron grill pan so I finished up in that.  Now the pesto didn't present well in the pictures but take my word for it, oh so yummy.  I ended up putting it on the steak too.
I hope you enjoyed this recipe.  If so, please leave a comment below.

Remember, enjoy life.

It's the one you have,
Tammie
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Not one of my better photos! But this was soooo sooo delish!