Paleo Pesto Recipe

I am a slacker and don't actually weigh or measure stuff so the following recipe provides very little guidance about how much of what actually goes in there.  Be prepared for it to always taste slightly different each time.  This paleo pesto recipe is based on my girl Amy's recipe she shared with me a while back.  She has a kick ass blog with paleo recipes that I strongly suggest you check out. 

In a food processor (or, if you're like me, a cranky blender that's one step away from small appliance heaven), blend the crap out of the following:

1 jar of sundried tomato packed in OLIVE oil
a good couple of glugs of olive oil
the juice of two fresh lemons
a whole wack of fresh basil and oregano
a bag of walnut pieces

Eat with veggies and enjoy!

Why walnuts instead of pine nuts?  Why care about what kind of oil the sundried tomatoes are packed in?  
Pine nuts and oils like safflower, canola, sunflower, etc all have a whackload of omega 6 fatty acids and barely any omega 3's.  N6 fatty acids are hella-inflammatory while n3's are antiinflammatory.  While you need both in your diet, most people way overconsume the n6's while skimping on the n3's.  This means recovery post workout can really be a bitch as you'll be stiff, sore, creaky and inflammed all to heck and it's not great health-wise either (chronic, low-grade inflammation is associated with the development of cardiovascular disease, cancer and the diabetus).  Walnuts and olive oil have a reasonably decent ratio of n3/n6 fatty acids.  While it's not the ideal 1:1, you'll likely come out somewhere between 4:1 or 5:1, which is way better than the highly inflammatory 20:1 ratio most people get. This pesto will give you some decent fats and a lovely source of calories that shouldn't inflame the snot out of you.  Also, it's just yummy.