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I love pesto and this recipe is one of my favourites. It's great for low-carb diets and thanks to herbs and tomatoes, it's loaded with potassium.

It goes great with meat, in salads or even as a dip with freshly cut vegetables. After I learnt how easy it is to make your own, I would never buy the ready-made products again.

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Here is why you should make your own pesto:

You have complete control over what ingredients are used. I grow my own basil, use the best olive oil and no preservatives.

It's cheaper. You can make pesto in advance and freeze it for future uses.

It's delicious and you can experiment with flavours.

Tips & Substitutions

You can keep your pesto in the fridge for up to a week or two if it's stored properly. It helps to pour a thin layer of olive oil on the top, as it keeps it fresh for longer. Whenever you use pesto, always remember to add a thin layer of olive oil on the top.

If you want to preserve homemade pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in a plastic bag in the freezer for up to 6 months. Whenever you need to use it, just keep the required portion at room temperature until it melts.

Sun-dried tomatoes usually come in a jar filled with oil. I don't use the oil unless it's extra virgin olive oil. In most cases, it's a mixture of sunflower and olive oil.

0 days, 0 hours, 0 minutes Hands-on 5 minutes Overall 5 minutes Serving size 1 tbsp, 15 g/ 0.5 oz Allergy information for Macadamia Cashew Red Pesto ✔ Gluten free ✔ Egg free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free ✔ Beef free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, 1 tbsp, 15 g/ 0.5 oz)

Net carbs 1.3 grams Protein 0.9 grams Fat 6.3 grams Calories 65 kcal Calories from carbs 8%, protein 6%, fat 86% Total carbs 1.8 grams Fiber 0.5 grams Sugars 0.3 grams Saturated fat 1.1 grams Sodium 65 mg ( 3 % RDA ) Magnesium 10 mg ( 2 % RDA ) Potassium 84 mg ( 4 % EMR )

Ingredients (makes about 440 g/ 15.5 oz) 1 cup sun-dried tomatoes, drained (110 g/ 3.9 oz)

1 / 2 cup macadamia nuts (60 g/ 2.1 oz)

cup macadamia nuts (60 g/ 2.1 oz) 1 / 4 cup cashew nuts (30 g/ 1.1 oz)

cup cashew nuts (30 g/ 1.1 oz) 1 / 2 cup grated parmesan cheese or other Italian hard cheese (30 g/ 1.1 oz)

cup grated parmesan cheese or other Italian hard cheese (30 g/ 1.1 oz) 1 / 4 cup tomato purée (60 g/ 2.1 oz)

cup tomato purée (60 g/ 2.1 oz) 1 / 2 lemon, juice and zest or to taste

lemon, juice and zest or to taste 2 cloves garlic, sliced

1 cup fresh basil

1 / 2 cup extra virgin olive oil (120 ml/ 4 fl oz)

cup extra virgin olive oil (120 ml/ 4 fl oz) 1/ 2 tsp sea salt

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova