Condiments/ KETO Friendly

PRESTO! I mean PESTO…

Love my Basil. Here’s a simple pesto recipe and just freeze the leftovers. It’s always good to have this in the freezer in a pinch for a pasta dinner. Substitutions for the basil at the bottom.

Adapted from: NY Times Cooking, Florence Fabricant

Makes about 2 Cups – (16 Tablespoons)

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

PRESTO! I mean PESTO...

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By leslie Serves: 2 Cups
Prep Time: 15 minutes Cooking Time: N/A

Love my Basil. Here's a simple pesto recipe and just freeze the leftovers. It's always good to have this in the freezer in a pinch for a pasta dinner. Substitutions for the basil at the bottom.

Ingredients

  • 2 cups fresh basil leaves
  • 2 tablespoons pine nuts or walnuts
  • 2 large cloves garlic (more, if that's your fancy)
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese

Instructions

1

Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. Scrape down sides of processor bowl.

2

With the machine running slowly dribble in the oil and process until the mixture is smooth and again, scraping down sides of processor bowl.

3

Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.

4

CHEF'S SUBSTITUTIONS: No basil on hand? You can substitute...experiment...have FUN! Substitute Basil with Kale OR Substitute Basil with Spinach OR 1/2 Basil - 1/2 Kale OR 1/2 Basil - 1/2 Spinach

Nutrition

  • 84 Calories
  • 0.5g Carbohydrates
  • 5mg Cholesterol
  • 8.5g Fat
  • 2.5g Protein
  • 2g Saturated fat

Notes

*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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