Homemade Keto Pesto

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If you doing menu planning for the week, you can make up a larger batch of low carb pesto and use it for multiple recipes. See Recipe

INGREDIENTS

– Fresh basil leaves – Parmesan cheese – Sunflower oil – Pine nuts – Garlic – Salt and Pepper Make This

Place 2 cups of fresh basil leaves into the bottom of a food processor.

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Add ⅓ c. of pine nuts.

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Place 3 cloves of minced garlic in the processor.

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Sprinkle in ½ cup of Parmesan cheese.

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NOTES

[{"selector":"#anim-e6d42d7f-1ead-4a03-8f66-b09d4ada9e07","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fb3ddee1-05dd-4461-af12-e1c235b11414","keyframes":{"transform":["translate3d(0px, -607.44569%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] You can also place the pesto into an airtight container and keep it in the fridge for up to a week, or the freezer for 3-4 weeks. See Recipe

Swipe up for full recipe!

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