Recipe: Homemade Basil Pesto

8 10 mins Vegetarian, Low-carb, Keto


If you’re looking to make no-sweat homemade basil pesto, then this recipe is perfect for you! You’ll get both taste and texture in this recipe, plus it’s good for your health, too!

And yep, you can safe-keep it in your fridge and take it out when your pesto pasta cravings call or when you’re looking to enjoy a flavorful dip. It’s truly worth giving a try!

Ingredients

  • 1  cup  fresh basil leaves

  • ½  cup cashew nuts

  • 1/2 cup extra-virgin olive oil

  • 1/2 grated parmesan

  • 2 cloves of garlic

  • Himalayan salt and freshly ground pepper

Preparation

  1. Put basil leaves, cashew nuts, and parmesan cheese in the food processor. Add olive oil, salt, and pepper.

  2. Cover the food processor and blend all the ingredients well until you get a smooth consistency.

  3. Remove the lid of the food processor and add garlic cloves and a little bit more olive oil. Cover and blend well again.

  4. Transfer the pesto to an airtight container and keep it in your fridge. You can use it as a dip or a pasta sauce or serve it over your meats or seafood.

Takeaway

Karma eating homemade basil pestoThere are so many yummy dishes you can create using pesto, so there’s no reason not to give this delicious take a try!

If you’re looking to make add it to your work lunch, make sure you keep it fresh by using your Karma lunch box!

Leave a comment