Paleo, Low Carb & Keto Pesto
This pesto is the real deal, a family recipe (straight from la nonna of a friend!).
Servings 4
Calories 155kcal
Ingredients
- 60 g fresh basil leaves to taste
- 35 g pine nuts lightly toasted
- 2 garlic cloves
- 30 g extra virgin olive oil
- 25 g Parmesan cheese freshly grated*
- kosher salt to taste
- water as needed
Instructions
- Lightly toast pine nuts until golden in a dry skillet or pan over medium heat. Remove from pan and allow to cool.
- In a food processor or blender, combine the basil leaves, pine nuts, garlic, olive oil and parmesan cheese and process for a couple of minutes until a paste forms. Do not over-process into a puree, as we want to retain some texture. Season to taste. Depending on the use you're giving it, you may need to thin it out with a tablespoon or so of water.
Notes
If paleo or dairy free, substitute the Parmesan cheese with nutritional yeast. Add it little by little to taste.
Nutrition
Calories: 155kcal | Carbohydrates: 2g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 101mg | Potassium: 96mg | Vitamin A: 840IU | Vitamin C: 3.1mg | Calcium: 103mg | Iron: 1mg