Keto Basil Pesto Recipe

DIRECTIONS

Despite its low carb content, this recipe is not appropriate for the Induction stage of phase 1 because it contains nuts.

Ingredient notes: For this recipe you will need 6-ounces, or 3 cups chopped, basil.  We suggest toasting the pine nuts in a skillet before using to enhance the flavor, and feel free to increase the amount of garlic if you prefer.  Mix pesto with mayonnaise or cream cheese for a quick dip or thick sauce to spoon over fish, chicken, beef or steamed vegetables. It's also great atop slices of tomato and mozzarella.  See variation below.  Each servings is 1/4 cup. 

Please note that this recipe is acceptable for Phase 1 but not for Induction due to the pine nuts.

1. Combine basil, pine nuts, Parmesan, garlic and salt in a food processor or blender; pulse until finely chopped.
2. Add oil in a slow and steady stream with machine running; process until fairly smooth but not puréed. 
3. Serve immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.

For Arugula-Walnut Pesto:  Prepare Basil Pesto according to directions, substituting arugula for the basil and walnuts for the pine nuts.