Creamy Macadamia Basil Pesto

It’s Summertime Sydney! Make your own dips and live your best life 😉

Sunday at home is grocery shopping eyeing off the pesto dips in the supermarket longingly today. Tempting but I wanted something without the cheese, preservatives, questionable vegetable oils (although there are some pure blends just check your labels) – and at the centre of this decision, one less piece of plastic thrown away at the end of the week. Single use plastic is OLD NEWS, and I’m trying to avoid it as much as possible. More on this later.

This beauty is clean eating. Alternatives to favourites. Get in on this vegan, paleo, keto, low carb, environmentally friendly GOODNESS and have fun in your kitchen.

Basil is my favourite culinary herb, not just because Basil Saab is one of my FAVOURITE human beings on earth (yes, you are), but also because herbal Basil is fragrant, uplifting and good for your health. Here’s what I did:


Blitz and Enjoy the following

1 bunch of basil

40mls of olive oil

10 raw Macadamias and 10 raw cashews

2 teaspoons of vegan pimp my salad dairy free parmesan (optional. Photo Below. If you don’t use this you will need extra salt).

1 tablespoon of lemon juice

Sprinkle of sea salt

3 garlic cloves

Add extra water to thicken if not blending evenly or catching on the blender.


Serve as a salad dressing, on toasted paleo bread, crackers or if you’re gluten free thinly sliced grilled tomatoes lightly seasoned with pepper.

Note: Depending on your blender, you might need to add more oil to smoothen it out.

For more crunch + health benefits – Add finely chopped kale

Bon Appétit


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