Walnut Pesto

by | Nov 8, 2015 | 0 comments

This is absolutely delicious to serve as a dip, or try it on top of your fish or chicken - yum! It is such a nutrient rich food and so easy to make!

Yields1 ServingDifficultyBeginner
 1 1/2 cups fresh basil leaves
 100g walnuts (can be macadamia nuts)
 1 clove garlic
 50g parmesan - freshly grated
 1 tbsp Apple cider vinegar
 5 tbsp Changing Habits Inca Inchi Oil(or more if needed)
1

Put all the ingredients in a food processor or thermomix and blend until desired. You can leave slightly chunky or very smooth and creamy.

2

Transfer to a glass jar and store in the fridge.

3

Suggested Serving: alongside eggs in the morning, on a sandwich, in salads, with chicken, turkey or fish or with carrot, cucumber and celery sticks as a dip.

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Ingredients

 1 1/2 cups fresh basil leaves
 100g walnuts (can be macadamia nuts)
 1 clove garlic
 50g parmesan - freshly grated
 1 tbsp Apple cider vinegar
 5 tbsp Changing Habits Inca Inchi Oil(or more if needed)

Directions

1

Put all the ingredients in a food processor or thermomix and blend until desired. You can leave slightly chunky or very smooth and creamy.

2

Transfer to a glass jar and store in the fridge.

3

Suggested Serving: alongside eggs in the morning, on a sandwich, in salads, with chicken, turkey or fish or with carrot, cucumber and celery sticks as a dip.

Walnut Pesto
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