Low-Carb Green Pesto
Rikke SvartangenLow-Carb Green Pesto
Low-Carb Food Co
Italian
Sauces, Dips & Dressings
Green pesto is naturally low in carbohydrate, and the shop-bought versions that are not tend to have had sunflower oil, potato flake or sugar added. This is the short version: fresh basil, garlic, pine nuts, parmesan and olive oil, blitzed briefly rather than pureed smooth. Blitzing in short pulses keeps some texture and stops the basil bruising and turning bitter, which is what long processing does. Add the oil in a stream at the end rather than at the start. It keeps for a week in the fridge under a thin layer of olive oil, or freeze it in an ice cube tray for portions you can drop straight into a pan.
Ingredients
1 bunch Fresh Basil Leaves
3 cloves Garlic
3 tbsp Pine Nuts
60g Grated Parmesan Cheese
100ml Olive Oil
Salt & Pepper (to taste)
Directions
Combine basil, garlic, pine nuts and parmesan in a food processor and season with salt and pepper.
With the motor running, add olive oil in a slow stream until combined.
