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Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.
We recommend using Pluck Spicy, All-Purpose, Pure or Zesty Garlic for this recipe.
Combine all of the ingredients in a blender, or in a bowl if using an immersion blender.
Blend until smooth. That’s it, I told you it was simple!
18-20 ounces can San Marzano tomatoes
2-1/2 tablespoons Pluck seasoning
4 medium-large organic garlic cloves
1/8 cup organic flat leaf Italian parsley (loosely packed)
1/8 cup organic fresh basil (loosely packed)
1/8 cup grated parmesan
1 tablespoon fresh cracked black pepper
3 tablespoons good Italian olive oil
1 teaspoon honey
Salt to taste
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