Simple Avocado Oil Pesto
My Simple Avocado Oil Pesto 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.
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Equipment
Ingredients
- 2 cloves garlic
- 1/4 cup raw cashews unsalted
- 1/3 cup grated parmesan
- 1/3 cup spinach
- 1/3 cup basil leaves
- 3/4 cup avocado oil
- kosher salt as needed, about 3/4 teaspoon
- black pepper as needed
Instructions
- Place the garlic cloves, cashews, grated parmesan, spinach leaves and basil leaves into a food processor.
- 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.
- Season with the salt and black pepper. Add the salt little by little until it is to your liking.
- Store the pesto in an airtight container in the fridge for up to 3-4 days.
Notes
Notes:
Serving size is 1 cup.
Store in an airtight container in the fridge for about 3-4 days. You can make an entire batch and freeze pesto by adding to an ice cube tray and placing in the freezer.
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.
Avocado oil is great for cooking and baking.
Nutrition
Calories: 111kcalCarbohydrates: 1gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 37mgPotassium: 24mgFiber: 0.1gSugar: 0.1gVitamin A: 103IUVitamin C: 0.4mgCalcium: 21mgIron: 0.2mg
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