homemade pesto

why I love pesto

I love to find new ways to add more greens into my diet. Having a great dip on hand not only makes eating veggie sticks more enticing, but you have add loads of nutrients into them.

*The recipe below is a nice to use as a rough guide. I generally like to use up all my left over greens, like kale, celery leaves, spinach etc.

WHAT YOU’LL NEED

125ml Inca Inchi Oil
125ml Olive Oil
2 cups Herbs (Coriander, Mint, Basil)*
1 cup Nuts or Seeds
1-2 Cloves of Garlic
Juice of Half a Lemon
Salt and Pepper

WHAT TO DO

Blend all the ingredients, except the oil in a blender or food processor, until roughly broken down.

Add 3/4 of the oil and blitz together, add rest of the oil until you get the desired consistency.

Taste and adjust to suit, then add to a jar and store in the fridge.

benefits of inca Inchi oil

Has the perfect balance of Omega 3-6-9
A perfect alternative to unsustainable fish oils
Sustainable and ethical 

It’s plant based = great alternative for vegetarians or vegans who are unable to get their essential fatty acids from meats 

Anti-inflammatory 

Improves immune function 

Rich in antioxidants, 

Vitamins E and A 

Has a beautiful subtle nutty taste and flavour