Pesto with Avocado Oil

By Primal Kitchen


Ingredients

  • 3 cups fresh basil, packed

  • 2 cups parmesan cheese, grated

  • 1 1/2 cups pine nuts, lightly toasted

  • 4 cloves garlic

  • 1 1/4 cups Primal Kitchen Extra Virgin Avocado Oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper, ground

*You can also use Primal Kitchen Extra Virgin Olive Oil





Instructions

  • Add all ingredients except for the oil into a high-speed blender (we used a NutriBullet) or food processor. Cover the blender or food processor with the lid. Pulse for three seconds five times (for a total of 15 seconds) to combine.

  • Then, with the motor running, drizzle in oil in the top of the blender (remove the stopper first) or processor. Blend the ingredients on low for 20–30 seconds until the ingredients are blended evenly.

  • You may need to remove the lid and scrape down the sides of the blender or food processor, and to mix the ingredients together if they clump and won’t blend easily. Replace the lid and pulse a few more times until well combined.

  • The consistency should be a spoonable sauce.

  • Remove from blender or food processor and use immediately, or pour into a mason jar or container with an air-tight lid.

  • Store any unused pesto in the refrigerator for 4 to 7 days.

  • You can also freeze pesto in ice cube trays or in resealable freezer bags for up to 2 months (thaw before using).




Fresh Eats

DELICIOUS CUISINE

“I love all your recipes and I look forward to more posts on health and nutrition
because I trust you to help me learn more.”

— Naomi Jacobs

“I have tried many of your recipes and
I trust they will be good as I am enjoying making them again and again .”

— Tabitha Nobles

Subscribe to Our Newsletter

Created By Marsha Merington @ Healthy Life Selections