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A great and delicious way to get added greens into your diet!

RatingDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins

GF, DF, GrF, EF, NF, R, P and delicious!
 2 bunch’s organic basil (stems removed)
 1-2 garlic cloves
 Changing Habits Seaweed Salt to taste
 1x bottle Changing Habits Inca Inchi Oil
 100-150g activated or roasted pepita seeds

1

Add the basil to a quality food processor or thermomix bowl and blitz until broken down.

2

Add the seeds and garlic and do the same as above.

3

Add all other ingredients and blitz until desired, you can leave it slightly chunky or blitz until smoother and creamier.

4

Spoon into a glass jar and store in the fridge.

5

Suggested Serving: have with veggies sticks, with salad, fried or boiled eggs, omelette or frittata, with roasted meats or veggies, fish or seafood, through gnocchi, pasta or noodles (Zucchini noodles) or stir fry’s.

Lasts in the fridge for up to 30 days when stored in a clean, quality glass jar which seals well.

Category

Ingredients

GF, DF, GrF, EF, NF, R, P and delicious!
 2 bunch’s organic basil (stems removed)
 1-2 garlic cloves
 Changing Habits Seaweed Salt to taste
 1x bottle Changing Habits Inca Inchi Oil
 100-150g activated or roasted pepita seeds

Directions

1

Add the basil to a quality food processor or thermomix bowl and blitz until broken down.

2

Add the seeds and garlic and do the same as above.

3

Add all other ingredients and blitz until desired, you can leave it slightly chunky or blitz until smoother and creamier.

4

Spoon into a glass jar and store in the fridge.

5

Suggested Serving: have with veggies sticks, with salad, fried or boiled eggs, omelette or frittata, with roasted meats or veggies, fish or seafood, through gnocchi, pasta or noodles (Zucchini noodles) or stir fry’s.

Lasts in the fridge for up to 30 days when stored in a clean, quality glass jar which seals well.
Basil Pepita Pesto
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