What signifies summer more than fresh pesto made from organic basil grown right down the road (or from your very own garden?!) This pesto is SO GOOD, I haven’t gotten sick of it yet, and I’ve been eating pesto a la this recipe since April! I put it on everything: eggs, sandwiches, zoodles, pizza, vegetables, salads (just add a splash of water and/or vinegar to make a dressing!) I even eat it straight out of the jar with a spoon; I’m not ashamed. I love it so much, I even bought a few POUNDS of basil and now, thanks to my freezer, I will be able to open a jar of summer in the dead of winter.
What’s even more awesome is the fact that homemade pesto is 100% keto friendly. In fact, it fits the standard high fat/low carb macro situation perfectly! Plus, this recipe forgoes expensive piñon (pine nut) and uses walnut instead as a less expensive ingredient.
Just give it a try. You’ll understand.
Pesto SO GOOD!
- 1 cup walnuts
- 1 cup parmesan cheese
- 2 cups fresh basil (washed, stems and flowers plucked off)
- .75 cup olive oil*
- a few garlic cloves, peeled (try scapes too!)
- splash of lemon juice
- dash of salt
*Olive oil is the traditional pesto oil, but you can use a softer-flavored oil such as canola, avocado, or sunflower if you choose!
Using a food processor, grind walnuts and cheese until they are finely crumbled. Add all the other ingredients and let the food processor run until the consistency is smooth to your liking.
This recipe makes about 1.5 cups of pesto.
Nutritional Info (per serving: 1 tbsp)
Total fat: 12 g
Total carbs: 1 g
Fiber: 0 g
Net carbs: 1 g
Protein: 3 g