Ingredients:
- 1/4 cup pitted green or black olives
- 1/2 cup macadamia nuts
- 2 tablespoons pine nuts
- 1 cup sun-dried tomatoes
- 1 tablespoon fresh lemon juice or apple cider vinegar
- 1/4 cup tomato paste
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
Method:
Place all ingredients in food processor and pulse until smooth. Transfer to a jar and refrigerate. Will keep for up to 2 weeks. Alternatively, freeze in ice cube tray and, once frozen, move into a plastic bag.
The Keto All Day Cookbook by Martina Slajerova
