Teaming up with Food Blogger Erin from @turbocharged_living. Erin shared with us her favourite basil pesto recipe to which will be a feature in an up and coming ‘Recipe of the Week’ – A delicious Mediterranean Style Zucchini Noodles w/ Avocado Pesto.
Thanks Erin, was great to work with you.
Ingredients:
1 clove garlic crushed
1/4 cup raw macadamia nuts
1 cup basil leaves
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
pinch of Celtic salt
1 teaspoon of savoury yeast flakes
Method:
- In a food processor pulse the garlic and macadamia nuts until mixed.
- Add the basil leaves and Parmesan cheese and blend again until you have an even consistency (don’t overdo it)
- Add the olive oil and Celtic salt and pulse for another 10 -15 seconds
- Serve into a bowl and sprinkle with nutritional yeast flakes
Inspiration:
Pesto is such a personal experience and you can mix it up in so many ways. Experimenting with using different herbs, nuts and seeds is a great way to do this.
We recommend with this recipe replacing the basil with parsley, or to make a wetter pesto, to add more olive oil to the mix. Enjoy!
Gluten Free | Sugar Free
