I’m trying out this whole Whole30 thing. Yesterday was my first day, and it wasn’t too bad. The only real difference from my diet I am going to have to make is eliminating dairy. It was really hard to not put cheese in my eggs. Really, really hard. But I survived, I’m still alive and kicking. For lunch I had your basic salad with an olive oil, lemon, pepper and chia seed dressing. For dinner I made these zucchini noodles with Whole30 friendly pesto and a chicken kale sausage.
No, I did not make the chicken kale sausage myself if you thought for a nano second that I did. I bought Gilbert’s Kale Chicken Sausage. You all should buy it, it’s great. Don’t let the word “kale” freak you out. It doesn’t taste like you’re eating a chicken sausage infused with grass/leafy grossness.
For the pesto sauce, you can use pine nuts. Those are Whole30 approved. However, I 1. forgot that I didn’t have pine nuts when wanting to make pesto 2. forgot to buy some at the store 3. had walnuts, and I’m not picky so that was good enough. Moral of the story, you can use pine nuts, walnuts, I mean I’m sure any nut you would like to use would taste good.
The only difference between this pesto and a normal pesto (minus the whole pine nut situation) is the fact that I didn’t put Parmesan cheese in it. Since that is not Whole30 friendly, and I wasn’t super desperate to where I wanted to go find a dairy free version of Parmesan cheese. All those dairy free/vegan dairy options just aren’t the same and it’s like “why tease yourself? why tug at your heart strings?” (dramatic, I know.)
Below you can find the recipe for this Whole30 friendly pesto!