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Recipes | 28 by Sam Wood
founder, IQS
 

Basil Pesto

Photo by: Mark Boughton
  • servings
  • Prep - 5 mins
  • Total - 5 mins
Photo by: Mark Boughton

Sugar free, gluten free, paleo, vegan basil pesto. Yum!  

Servings:
Preparation: 5 mins

Tags: , , , , , , , ,

Ingredients

  • 1/2 cup cashews, soaked in water for 1-4 hours and drained.
  • 2 medium green shallots, peeled.
  • 2 cloves garlic, peeled.
  • 2 cups basil leaves.
  • 3 tablespoons olive oil.
  • juice of 1 lemon.
  • salt and freshly ground black pepper, to taste.

Directions

Place all ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.


Note

Sarah prefers cashews in her basil pesto as they temper the flavour best. She uses 1/2 cup cashews in this recipe, but you can make a less creamy version by reducing the quantity of cashews. 

Sugar free, gluten free, paleo, vegan basil pesto. Yum!

Ingredients

  • 1/2 cup cashews, soaked in water for 1-4 hours and drained.
  • 2 medium green shallots, peeled.
  • 2 cloves garlic, peeled.
  • 2 cups basil leaves.
  • 3 tablespoons olive oil.
  • juice of 1 lemon.
  • salt and freshly ground black pepper, to taste.

Directions

Place all ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.

Note

Sarah prefers cashews in her basil pesto as they temper the flavour best. She uses 1/2 cup cashews in this recipe, but you can make a less creamy version by reducing the quantity of cashews. 

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