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My Simple Pesto made with Avocado Oil is a fresh and wholesome twist to a classic. Pesto is a staple of Italian cuisine. Making your own homemade pesto is the best way to enjoy it! All you need is a few simple ingredients. This Italian-style pesto blend uses cashews and also high quality avocado oil.
– Fresh pesto is amazing and it can be used on your favorite pasta, zucchini noodles, vegetables, or meats. – Italian-inspired taste is at your finger tips! Making your own pesto is easy. Once you make your own, you will never buy it from you local grocery store again! – Heart-healthy fats are great for our diet.
1. Place the garlic cloves, cashews, grated parmesan, spinach leaves and basil leaves into a food processor.
2. Put the lid on and as you are pulsing, slowly drizzle the avocado oil in. Start with a 1/2 cup of oil and if you want a bit more runny consistency, then add the remaining 1/4 cup.
3. Season with the salt and black pepper. Add the salt little by little until it is to your liking. 4. Store the pesto in an airtight container in the fridge for up to 3-4 days. You can make an entire batch and freeze pesto by adding to an ice cube tray and placing in the freezer. Then you have pesto cubes when you need it for meal prep or a quick lunch.
Tips: Use raw and unsalted cashews. Using the food processor to slowly drizzle the oil in will help it emulsify versus pouring it all the oil in at once. High quality avocado oil will make a difference in taste. I recommend Chosen, Trader Joe’s brand, or Marianne’s.
I'm all about life, brunch and balance. On my blog, I share my health journey along with delicious and flavorful recipes using fresh flavors inspired by the Mediterranean. Check out my site and subscribe to see what's cooking next!