Prep Time: 10 minutes (except soak time)
Cook Time: 0 minutes
Approx. Total/Net Carbs for Entire Dish :
16 g / 13 g
2 cups basil leaves, moderately packed
1/3 cup raw cashews (optionally soaked for 4-5 hours and then dried)
1/2 cup of olive oil (or a little or more or less depending on the consistency you desire)
Squeeze of lemon juice
Salt and pepper to taste
Optional: 1 garlic clove (or more if you are a garlic fiend)
Tips & Substitutions
Pairs well with eggs, meat, fish, really anything!
Basil is not the only style of pesto you can make. Experiment with other herbs such as mint.
Although it’s unlikely, you may find you have some pesto left over. You can put the extra pesto in silicone ice cube trays to create pesto cubes for longer term storage.
Cashews: Pine nuts though these tend to be harder to find
Pulse basil, garlic, lemon juice, and cashews in a food processor until chopped and well mixed.
Add olive oil slowly in steps, pulsing and scraping down the sides in between until reach desired consistency. Adjust seasoning as necessary.