“Pesto is such a versatile condiment to have on hand. It can be slathered on keto bread or low-carb crackers as a snack, tossed through zoodles to make a tasty vegan pasta dish, slathered on meat or fish as a delicious marinade.” Cheesy Keto Pesto – You must try this recipe.
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- 1 bunch basil (40 g/ 1.4 oz)
- 2 tbsp sunflower seeds (20 g/ 0.7 oz)
- 2 tbsp pumpkin seeds (20 g/ 0.7 oz)
- 4 garlic cloves
- 2 1/2 tbsp nutritional yeast (30 g/ 1.1 oz)
- 1 tsp sea salt, or to taste
- 2 tbsp lemon juice (30 ml)
- 1/3 cup extra virgin olive oil (80 ml)
- Wash and pat dry the basil.
- Add all of the ingredients except for the lemon juice and olive oil to a food processor, and process until the seeds and basil are finely chopped.
- Add the lemon juice and pulse to combine.
- Scoop out the basil mix and place in a small bowl or jar.
- Stir through the olive oil until combined.
- Store in a sealed contained in the fridge 2 – 3 weeks.
- Make sure when storing that there is a layer of olive oil covering the pesto — this will keep the ingredients fresher for longer.
- Enjoy! 🙂
Per Serving: 62 calories; 5.8 g fat; 0.9 g carbohydrates; 1.7 g protein.
Recipe by: Kiro, Photo Credit: Dmytro Mykhailov
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