Keto Basil Pesto
2.0g
Net Carbs
5.7g
Protein
28.0g
Fat
0.9g
Fiber
276
Calories
Cooking tip: Basil has a tendency to turn brown once cut. Add parsley to this recipe to keep the pesto bright and green for days!
Ingredients:
- 1/2 teaspoon Salt
- 48 tablespoons Basil, fresh, chopped
- 1/3 cup Parmesan Cheese (Grated)
- 1 clove Garlic, raw
- 1/3 cup Dried Pine Nuts
- 1/3 cup Extra Virgin Olive Oil
Directions:
Despite its low carb content, this recipe is not appropriate for the Induction stage of phase 1 because it contains nuts.
Ingredient notes: For this recipe you will need 6-ounces, or 3 cups chopped, basil. We suggest toasting the pine nuts in a skillet before using to enhance the flavor, and feel free to increase the amount of garlic if you prefer. Mix pesto with mayonnaise or cream cheese for a quick dip or thick sauce to spoon over fish, chicken, beef or steamed vegetables. It's also great atop slices of tomato and mozzarella. See variation below. Each servings is 1/4 cup.
Please note that this recipe is acceptable for Phase 1 but not for Induction due to the pine nuts.
- Combine basil, pine nuts, Parmesan, garlic and salt in a food processor or blender; pulse until finely chopped.
- Add oil in a slow and steady stream with machine running; process until fairly smooth but not puréed.
- Serve immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.
For Arugula-Walnut Pesto: Prepare Basil Pesto according to directions, substituting arugula for the basil and walnuts for the pine nuts.
