Roasted Garlic and Sun-dried Tomato Pesto

All natural, quick & easy, light, fresh, smoky, sweet, tart, tangy – roasted garlic & sun-dried tomato pesto Vegan, dairy free & paleo friendly.

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	43
Fat:	5 g
Carbohydrates:	0 g
Protein:	0 g
Calculated per serving.

by EmSwanston

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Serves: 16

Ingredients

1 cup 1 cup 1 cup Basil, fresh
2 cup 2 cup 2 cup Baby Spinach
1 cup 1 cup 1 cup Kale
1 head 1 head 1 head Garlic, Oven roasted - (approx 4-6 cloves)
0.25 cup 0.25 cup 0.25 cup Macadamia Nuts, raw, soaked in water for 2-3 hours, or overnight
0.25 cup 0.25 cup 0.25 cup Sun Dried Tomatoes, roughly chopped
1 Tbsp 1 Tbsp 1 Tbsp Pine Nuts
1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice, freshly squeezed
1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic, melted and cooled

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place all ingredients into your food processor or blender and process to desired consistency.
Taste and adjust seasonings to taste and if you prefer a thinner pesto feel free to add in some extra coconut oil (you could sub olive oil of any other neutral flavored oil that you like or even a splash of water if you prefer)
Store in an airtight container in the fridge, or you can freeze for future use by spooning into an ice cube tray 😉