Basil Pesto


When hosting a dinner party I can take some time to cook so always make sure there are snacks for guests.  One thing I love to make is home made basil pesto - it goes well with crackers, cut up raw vegetables and corn chips.  This basil pesto is gluten free, dairy free and vegan so suits most people (sorry, it does contain nuts).

Supermarket pestos are often expensive and contain milk, cheese, sulphites, rennet and some even artificial colours.  Most of the oils used in supermarket pestos are vegetable oils, this can either be canola oil which is a big no no as majority of the worlds canola oil is GMO.  Other oil used can be palm oil, again a big no no due to the terrible destruction of rain forests and deaths of precious Orangutans.   To avoid any confusion as to if your pesto is sustainable, GMO free and dairy free it is best to make your own.  This literally takes five minutes including preparation and can be made in a food processor or blender.

Instead of using costly pine nuts I use raw cashews.  You can also use half cashew and half walnut, depending on what you have at home.  The recipe calls for 3 cups of basil leaves, I didn't have quite that much so my pesto is quite light green.


3 cups of fresh basil leaves 1/4 cup macadamia oil (I use Brookfarm) 1 cup raw cashew nuts (you can also use 1/2 cup walnuts 1/2 cup cashews) 2 gloves of garlic juice of one lemon pinch of himalayan salt


Put all ingredients into a food processor or blender.  Start with putting the oil in first and the basil in last.  Blend until all ingredients are mixed well and deepening on if you like textured pesto or not stop blending when the cashews get to fine pieces.  Store the pesto in an airtight jar in the fridge.  Will keep for approximately a week.

* pesto can be frozen and used at a later date.