The fruits from pequiá (Caryocar villosum) are an important source of antioxidant substances. However, despite the great potential of this natural product for pharmaceutical and food industries, to our knowledge, no study was carried out in order to obtain novel nanoformulation with this raw material. Our results suggested that required Hydrophyle-Lipophile Balance (HLB) of pequiá oil is around 12.0 and nanoemulsion with low mean droplet size (191.3 ± 0.8 nm) and Polydispersity Index (0.290 ± 0.040) was obtained. Thus, our studies contribute to valorization of an Amazon fruit, providing for the first time valuable information about nanoemulsion formation using pequiá fruits oil.