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This is pesto, without the oil added. Still the same great taste but firm enough to hold its own when stuffed into meatballs or a chicken breast and baked in the oven.
I used cashew nuts for this recipe but you could also use pine nuts or walnuts.
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Clean Eating Pesto - For Stuffing
By Published:
I used cashew nuts for this recipe but you could also use pine nuts or walnuts.
Ingredients
- 50 grams Unsalted Cashew Nuts
- 20 grams Fresh Basil Leaves
- 20 grams Kale
- 2 Tablespoons Lemon Juice
- 1 pinch Fine Sea Salt
Instructions
- Place the cashew nuts into a food processor and blend until they resemble fine breadcrumbs.
- Add the basil and the kale to the food processor and blend again until combined.
- Add the lemon juice and salt and blend a final time, scraping down the sides if necessary.
- Use the pesto in your desired recipe and add some extra virgin olive oil to your leftover pesto to serve as normal.
