The Best Creamy Macadamia Pesto You’ve Ever Tried
The Best Creamy Macadamia Pesto
DF, GF, SF, V
I love pesto - the smell, the taste, and the fact that you can pair it with so many different dishes. But being lactose intolerant means I can’t just buy pre-made pesto off the shelf or order a pesto dish at a restaurant. So here we are, making a pesto sauce that is unbelievable!
Do yourself a favor and try with zucchini noodles or gluten-free pasta with chicken, in a pasta salad, on a sandwich, or top it on your favorite pizza as a garnish!
I hope this pesto recipe GIVES YOU LIFE just like it does to me 😉
Ingredients
- 1/2 cup raw macadamia nuts
- 1/2 cup raw cashews
- 1 cup fresh basil leaves
- 1 avocado
- 1 tsp minced garlic or 2 cloves fresh garlic, peeled
- Juice of 1 lemon
- 1/3 cup extra virgin olive oil
- Himalayan Pink salt
- Black pepper
Instructions
- In a pan on medium heat, toast the nuts for up to 3 minutes. This process allows the nuts to release their flavors!
- Once nuts are toasted, place everything into a high speed blender* and blend until you have a smooth and creamy consistency. You may add a little more extra virgin olive oil if you need to get the blender
- Try with zucchini noodles, my favorite gluten-free pasta with chicken or tofu, in a pasta salad, on a sandwich, or top it on your favorite pizza as a garnish!
Keeps for up to 5 days in an air tight jar
Notes
*I’ve tried making this in my Vitamix as well as my food processor and while I’m sure you could get the consistency smooth if you process long enough, my Vitamix did it in a fraction of the time and was smoother than anything I could get with the food processor.
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