2g | 4 servings | 2 minutes preparation
Why buy ready-made pesto when you can make your own in basically 30 seconds at a fraction of the store prices? And the taste… it beats any pre-made options!
Ingredients
- 150 ml olive oil, divided
- 75 g parmesan cheese
- 50 g fresh basil
- 50 g pine nuts
- 1 garlic clove
- salt and ground black pepper
Instructions
- Mix all the ingredients for the pesto with a few tablespoons of the olive oil. Use a food processor or a blender.
- Add the rest of the oil and mix a bit more.
Nutrition
Ketogenic low carb
Per serving
- Net carbs: 2 % (2 g)
- Fiber: 1 g
- Fat: 90 % (51 g)
- Protein: 8 % (10 g)
- kcal: 499
We don’t recommend counting calories. Here’s why.
Nutritional information based on the USDA National Nutrient Database.
Tip!
You can store the pesto in the refrigerator for at least 2 weeks. You can also freeze it.
This pesto is amazing in sauces, soups and stews. Not to mention salads and spreads… Yum!
