Makes 1 jar
1 cup walnuts, lightly toasted in the oven for about 8 minutes at 160°C
2 cups parsley, washed, dried and leaves picked
2 cloves of garlic, crushed
1/2 tsp pink Himalayan salt
1 tsp apple cider vinegar
2 tbsp True Protein MCT Oil
4 tbsp extra virgin olive oil
1. In a food processor, place your toasted walnuts, parsley, crushed garlic and salt. Process until a rough paste is formed.
2. Add the remaining ingredients and process to desired texture.
3. Store pesto in a glass jar with lid in the fridge for up to a week.
Tip: This pesto is lovely stirred through zucchini noodles, spread over a pizza base or served on toast with avocado.