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I love pesto and this recipe is one of my favourites. It's great for low-carb diets and thanks to herbs and tomatoes, it's loaded with potassium.
It goes great with meat, in salads or even as a dip with freshly cut vegetables. After I learnt how easy it is to make your own, I would never buy the ready-made products again.
Here is why you should make your own pesto:
- You have complete control over what ingredients are used. I grow my own basil, use the best olive oil and no preservatives.
- It's cheaper. You can make pesto in advance and freeze it for future uses.
- It's delicious and you can experiment with flavours.
Tips & Substitutions
You can keep your pesto in the fridge for up to a week or two if it's stored properly. It helps to pour a thin layer of olive oil on the top, as it keeps it fresh for longer. Whenever you use pesto, always remember to add a thin layer of olive oil on the top.
If you want to preserve homemade pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in a plastic bag in the freezer for up to 6 months. Whenever you need to use it, just keep the required portion at room temperature until it melts.
Sun-dried tomatoes usually come in a jar filled with oil. I don't use the oil unless it's extra virgin olive oil. In most cases, it's a mixture of sunflower and olive oil.
Hands-on Overall
Serving size 1 tbsp, 15 g/ 0.5 oz
Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)
Net carbs1.3 grams
Protein0.9 grams
Fat6.3 grams
Calories65 kcal
Calories from carbs 8%, protein 6%, fat 86%
Total carbs1.8 gramsFiber0.5 gramsSugars0.3 gramsSaturated fat1.1 gramsSodium65 mg(3% RDA)Magnesium10 mg(2% RDA)Potassium84 mg(4% EMR)
Ingredients (makes about 440 g/ 15.5 oz)
- 1 cup sun-dried tomatoes, drained (110 g/ 3.9 oz)
- 1/2 cup macadamia nuts (60 g/ 2.1 oz)
- 1/4 cup cashew nuts (30 g/ 1.1 oz)
- 1/2 cup grated parmesan cheese or other Italian hard cheese (30 g/ 1.1 oz)
- 1/4 cup tomato purée (60 g/ 2.1 oz)
- 1/2 lemon, juice and zest or to taste
- 2 cloves garlic, sliced
- 1 cup fresh basil
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- 1/2 tsp sea salt
Instructions
- Wash the basil, peel and mash the garlic, juice and zest the lemon. Place the oil, basil, garlic, lemon, nuts, sun-dried tomatoes and tomato purée into a food processor and pulse until smooth.
- Grate the parmesan cheese and add to the mixture. Pulse again 3-4 times.
- When done, use immediately or spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid.
Macadamia Cashew Red Pesto
Step by Step
Ingredients
- 1 cup sun-dried tomatoes, drained (110 g/ 3.9 oz)
- 1/2 cup macadamia nuts (60 g/ 2.1 oz)
- 1/4 cup cashew nuts (30 g/ 1.1 oz)
- 1/2 cup grated parmesan cheese or other Italian hard cheese (30 g/ 1.1 oz)
- 1/4 cup tomato purée (60 g/ 2.1 oz)
- 1/2 lemon, juice and zest or to taste
- 2 cloves garlic, sliced
- 1 cup fresh basil
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- 1/2 tsp sea salt
Instructions
- Wash the basil, peel and mash the garlic, juice and zest the lemon. Place the oil, basil, garlic, lemon, nuts, sun-dried tomatoes and tomato purée into a food processor and pulse until smooth.
- Grate the parmesan cheese and add to the mixture. Pulse again 3-4 times.
- When done, use immediately or spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid.
Nutrition (per serving, 1 tbsp, 15 g/ 0.5 oz)
Calories65kcal
Net Carbs1.3g
Carbohydrates1.8g
Protein0.9g
Fat6.3g
Saturated Fat1.1g
Fiber0.5g
Sugar0.3g
Sodium65mg
Magnesium10mg
Potassium84mg
Detailed nutritional breakdown (per 1 tbsp, 15 g/ 0.5 oz)
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