Easy Cheats Pesto
LOVE THIS! If I had enough ingredients, I would literally smear this all over my body, it’s that damn good. I love it as many of the commercially made pesto’s have a bit of an edge to them for me. I love the delicate flavours in this recipe, the fact that you can change the ingredients to suit whatever is in your pantry and that it’s technically a health food! PLANT, PROTEIN and FAT!! Everything I look for in a dish! Add this to some low carb crackers, with a slice of cheese and cherry tomatoes, stir through your zoodles and add panfried halloumi. However you eat it, get it in ya. Loaded with vitamin K, so great for blood clotting and plenty of antioxidants. This is also a dairy free dish so, YAY!
- 1 cup of nuts – I use roasted salted cashews, but you can use pine nuts (that’s the traditional method), walnuts or macadamias.
- 1 cup of basil leaves
- 1 garlic clove, peeled
- 1/3 cup of oil: I use what ever I have in the pantry, but avocado oil or olive oil are my favourites
- Lemon juice – a little squeeze is perfect if you’re wanting to keep your pesto fresh for a couple of days
In a blender, add all ingredients and blitz. Taste, then add a little salt and blitz again
If still a little chunky add more oil and blitz again
Pour into a container, serve with your favourite cheeses, low carb crackers or antipasto platter and devour!