Homemade Basil Pesto

Homemade Basil Pesto


Homemade Pesto Sauce

  • 1/2 Cups Fresh basil leaves packed
  • 30ml Avo oil
  • 15ml Lemon Juice
  • 15ml Cashew/Almond nuts
  • 1 Garlic cloves peeled
  • 1ml Tsp Sea salt, or to your taste
  • 1ml Tsp Freshly ground black pepper, or to your taste


  1. Heat a small frying pan on low heat
  2. Add in the nuts and cook until golden for about 3-4 minutes. Keep shaking the frying pan every couple of seconds to prevent the nuts from over-coloring and burning.
  3. Place all ingredients except avo oil into the bowl of a food processor. Pulse until chopped.
  4. Continue processing while gradually adding oil in a steady stream, stopping occasionally to scrape down the sides of the food processor.
  5. Transfer to a jar and keep refrigerated for up to 7 days or freeze for up to 3 months.
3 Fat Servings

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