For keto, or even otherwise, Pesto is an incredible condiment to have on hand – it’s great on pizza, pasta, meat, fish etc. This basil and parsley pesto sauce recipe comes together in literally seconds and features everyday ingredients. Plus it has plenty of fat in it if you’re on the ketogenic diet. Toss it with zucchini spaghetti, turn it into a chicken pesto bake, drizzle it on salads, add it to sauces, eat it as is in a caprese salad… tell us how you’re using your pesto.
Macros per serving
Net Carbs: 0
Recipe makes 12 servings. 1 Serving = about 15 grams
– 30 grams Parmesan Cheese
– 20 grams Pine Nuts
– 5 grams Fresh Garlic
– 30 grams Parsley
– 50 grams Basil
– 3/4th Cup Extra Virgin Olive Oil
– Lemon/Lime Juice
– Salt to taste
1. Grate the Parmeasn cheese and blend along with the pine nuts and garlic
2. Add in the parsley, basil, olive oil, lemon juice and salt
3. Blend to a smooth paste.
4. Store in the fridge, Use in pasta and even on pizza.
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