Go Back
Print

Avocado and Roasted Cashew Pesto

Great for to add to sandwiches, used as a dip or stirred through your favourite pasta.

Total fat content: approximately 133.5g of fat

Course Main Course, Snack
Keyword Avocado, Basil, Cashews, Pesto
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 18 tbsp

Ingredients

  • 80 g raw cashews 39.4g of fat
  • 220 g avocado 46.4g of fat
  • 20 g Parmesan cheese 6.7g of fat
  • 3 tbsp avocado oil 40.8g of fat
  • 1 cup basil
  • 2 cloves garlic
  • 1 pinch salt
  • 1 lemon

Instructions

  1. Pre heat the oven to 180 degrees.

  2. Line a baking tray with baking paper and spread the cashews over the paper.

  3. Roast the cashew for 2-5 minutes.  Keep a close eye on them and give the tray a shake a couple of times to make sure they roast evenly.

  4. Cut the avocado in half and scoop out the flesh.  Put the avocado into a food processor bowl

  5. Use a fine grater or micro plane to zest half the lemon straight into the bowl.  Add the juice from the whole lemon.

  6. Place the rest of the ingredients into the bowl and process until smooth.

  7. Store in a mason jar and keep it in the fridge, or divide it into portions and freeze for later.

Recipe Notes

Total fat content:  Approximately 133.5g

This made approximately 18 tablespoons of pesto at approximately 7.4g of fat per serve.