Pesto

Macros per tablespoon:
• 100 Calories
• 9g of Fat
• 4.5g of Protein
• 0.5g of Carbs

CourseSide Dish

CuisineItalian

KeywordHealthy, Keto, Low-carb, Paleo

Servings1 cup

Prep Time10 minutes

Ingredients

2cups

fresh basil

1/3cup

pine nuts

1/2cup

olive oil

1/3cup

Parmesan cheese

2cloves

garlic

1/2tsp

salt

1/4tsp

black pepper

Instructions

Take 2 cups of fresh basil leaves packed into a measuring cup and place them in a food processor.

Add pine nuts and 2 garlic cloves to the food processor.

Then add your oil of choice (olive, avocado, coconut are good choices) and parmesan cheese. To make this a paleo pesto, omit the cheese.

Sprinkle salt and pepper and blend!

Let the food processor run for about 5 minutes so the oil emulsifies and everything is evenly combined.

Do a quick taste test to check that the pesto is seasoned well enough.

Transfer to a mason jar with an air-tight seal. No refrigeration is necessary but to stretch its shelf life, you can refrigerate it.

Enjoy on chicken, a caprese salad, on zucchini pasta aka zoodles, or as a spread on oopsie bread!