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Learn a simple way to make homemade pesto right in your own kitchen using fresh herbs from your own garden, or from your favorite herb supplier.
This recipe uses no cheese to be paleo and dairy-free, but feel free to add it in if you like dairy in your diet 🙂
A small amount of parmesan gives the pesto a great salty taste!
½ Cup Cashews
1 Clove Garlic
½ Teaspoon Salt and Pepper
4 Tablespoons Olive Oil
Add herbs to a food processor and blitz to get them roughly chopped.
Toast the nuts in a medium heat pan for 2-3 minutes until fragrant or just
starting to brown. Cool.
Add the cooled nuts, peeled garlic, salt, pepper and olive oil to the processor
and blitz until all one consistency. You may need to scrape down the sides
halfway through. Add more olive oil if needed to reach desired consistency.
Change up the herbs for whatever’s available to you, or just for a flavor change.
Try basil and rocket. Or even add red chili to this one if you’re feeling
Add a bit more oil to this recipe if using to toss through salads. This recipe is
thick as best for spreading and dipping.