Basil-Macadamia Pesto

‘Tis the season for freshly grown basil. This Basil-Macadamia Pesto recipe is one of my favorites. I use this pesto sauce recipe on my zero-carb pasta made of egg whites, on my low-carb protein pizza crust, and as a sandwich spread on my protein bread with rotisserie chicken. I eat an animal-based diet, where I prioritize eating protein and healthy fats to stay satiated, build lean muscle mass, and support healthy hair growth. If you’re more plant-based, you can use nutritional yeast in lieu of the cheeses, which will also increase your protein. I use macadamia nuts instead of pine nuts because I love how full of healthy fats and low-carb they are. This is a winning pesto recipe whichever way you make it.

Makes 1 1/2 - 2 cups

Ingredients

• 6 c. loosely packed Basil leaves

• 1 c. raw macadamia nuts

• 2 garlic cloves (optional)

• 1/2 c. olive oil

• 1/2 t. Sea salt

• 1 c. pecorino and parmesan cheese, grated OR 1/2 c. nutritional yeast 

• Black pepper to taste

Directions

• Place all ingredients into a food processor and blend well.

• Store in a glass jar in the fridge.