Zucchini Eggplant Paleo Pesto

Zucchini Eggplant Paleo Pesto


  • 1 Small Organic Eggplant, Diced
  • 2 Small Organic Yellow Squash or Green Zucchini
  • 1 Cup Mushrooms


Ingredients for Pesto:

  • 2 Cups Basil
  • 1 Garlic Cove
  • 1/4 Cup Pine Nuts
  • 1/2 Cup of Avocado oil or Olive oil
  • Sea Salt to Taste
  • 1/2 Cup Parmesan Cheese, Optional
  • 1/2 Lemon Juice, Coconut oil or Ghee butter



  • Chop veggies and heat pan with 1 large tablespoon coconut oil or avocado oil.
  • Sauté veggies until soft.
  • Make pesto by blending basil, pine nuts, garlic, olive oil, salt, cheese, and lemon juice.
  • Mix pesto in with veggies and heat for one minute.
  • Enjoy!

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