Yummiest Pesto Ever
This, seriously, has to be the best pesto I've ever made (& I've made a few).... I've used a mix of roasted macadamias and roasted pine nuts. The macadamias make it super creamy.. Give it a try. I promise you won't be disappointed (well, realistically, maybe you will, but fingers crossed...). Even if you leave the parmesan cheese out for it to be a vegan variation, you won't be disappointed because the creaminess from the macadamias makes up for it..
What you need...
80gm (about 2 cups) Basil leaves
1 garlic clove (leave out to make fructose friendly)
1/4tsp sea salt
60gm (1/4 cup) olive oil
1 tbsp apple cider vinegar
120 gm roasted macadamia nuts
40 gm roasted pine nuts
1 large handful grated parmesan cheese (I use grana padana), or leave out for vegan.
Put all ingredients except the cheese into your food processor and blitz on and off until desired consistency, I like mine a little chunky, this means it's a bit easier to use a dip too... Add in the cheese and mix it in..
Great as a dip, with pasta, with zoodles, on vegetables.. Or, for a more traditional pesto recipe, click here
What you need...
80gm (about 2 cups) Basil leaves
1 garlic clove (leave out to make fructose friendly)
1/4tsp sea salt
60gm (1/4 cup) olive oil
1 tbsp apple cider vinegar
120 gm roasted macadamia nuts
40 gm roasted pine nuts
1 large handful grated parmesan cheese (I use grana padana), or leave out for vegan.
Put all ingredients except the cheese into your food processor and blitz on and off until desired consistency, I like mine a little chunky, this means it's a bit easier to use a dip too... Add in the cheese and mix it in..
Great as a dip, with pasta, with zoodles, on vegetables.. Or, for a more traditional pesto recipe, click here