Red Pesto

MAKES: 470 g/16.6 oz
COOKING TIME: 5 minutes
I use homemade pesto almost every day, so I always keep a jar on hand in the fridge. It takes just a few minutes to prepare, and adds zing to everything from casseroles to soups to salads.

1/4 cup (25 g/0.9 oz) pitted green or black olives
1/2 cup (67 g/2.4 oz) macadamia nuts
2 tablespoons (20 g/0.7 oz) pine nuts
1 cup (110 g/3.9 oz) sun-dried tomatoes, drained
6 cloves garlic, peeled and sliced
1 tablespoon (15 ml) fresh lemon juice or apple cider vinegar
1/4 cup (63 g/2.2 oz) unsweetened tomato paste
2 cups (30 g/1.1 oz) fresh basil leaves
1/2 cup (120 ml) extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
Optional: 1/2 cup (45 g/1.6 oz) grated Parmesan cheese


Place all the ingredients in a food processor and pulse until smooth. Alternatively, use a mortar and pestle to crush all the ingredients into a smooth paste. Transfer to a jar and refrigerate. You can keep your pesto in the fridge for up to 1 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 longer. Whenever you use the pesto, remember to add another thin layer of olive oil before you put it back in the fridge.
TIP: If you want to make this pesto nut-free, instead of macadamia nuts and pine nuts, use an equal amount of sunflower seeds. It’s better if you use soaked and dehydrated nuts or seeds.
To preserve pesto for longer, spoon it into an ice cube tray and place in the freezer. Once frozen, empty the ice cube tray into a resealable plastic bag. Keep your frozen pesto cubes for up to 6 months.
Total carbs: 1.6 g / Fiber: 0.5 g / Net carbs: 1.1 g / Protein: 0.5 g / Fat: 6.1 g / Energy: 61 kcal
Macronutrient ratio: Calories from carbs (7%), protein (4%), fat (89%)