Keto Basil Pesto Recipe


Atkins Keto Basil Pesto
2g
Net Carbs
Prep Time: 10 Minutes
Style:Italian
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.7g

Protein

28g

Fat

0.9g

Fiber

276.5cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/3 cup Parmesan Cheese (Grated)
  • 48 Tbsp Basil, fresh, chopped
  • 0 1/3 cup EXTRA VIRGIN OLIVE OIL
  • 0 1/3 cup Dried Pine Nuts
  • 1 clove Garlic, raw
  • 0 1/2 tsp SALT

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.

  1. Combine basil, pine nuts, Parmesan, garlic and salt in a food processor or blender; pulse until finely chopped.
  2. Add oil in a slow and steady stream with machine running; process until fairly smooth but not puréed. 
  3. 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.

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!