Looking to add some flavor to your low carb diet? Pesto is a great way to go. Pesto is extremely versatile and goes great with all your low carb meats, fish and veggies.
It can also be made up ahead of time and frozen. I use an ice cube tray to freeze individual portions.
The individual cubes can be gently thawed in the microwave and added to diced chicken, soups, fish etc.
I recently switched to walnuts instead of pine nuts for my pesto. Pine nuts are so expensive and almost exclusively come from Asia now. In my opinion, walnut pesto tastes almost identical to pine nut pesto, if not better! It is a lot easier on the budget as well.
This recipe makes 1 cup of pesto. You can double it if needed.
The recipe is very low in carbs a serving of a 1/4 cup of the pesto only has approx 1.5 grams of net carbs.
1/4 cup of walnuts (or pine nuts)
2 cups of packed fresh basil leaves
2 cloves of peeled garlic
.58 cup of olive oil (this is 1/4 cup + 1/3 cup of olive oil….. I know that its a strange amount, but after trial and error, I found it to be the perfect amount).
1/2 cup of grated Parmesan cheese (I use grated parmesan reggiano)
salt and pepper to taste
(1) If your nuts are not already chopped, give them a rough chop before measuring to get the correct amount.
(1) Combine the nuts, basil and garlic in a food processor and pulse until minced; add a small amount of the measured olive oil as needed to get the food processor going.
(2) Transfer the pesto mix to a large bowl and gently whisk in the remaining olive oil and the cheese by hand.
The pesto can be frozen by spooning it into an ice cube tray and drizzling a small amount of olive oil over the top to “seal” the pesto air tight. Once the cubes are frozen you can pop them out and store them in a freezer bag.
Tip: Do not over process the basil. You want it to be finely minced like in the picture. Don’t process it till it is pureed like baby food.
Here is a recipe for 10 minute Pesto Salmon!
Join us for some great low carb discussion:
“LIKE” our FACEBOOK page at http://www.facebook.com/lowcarbcrock
Follow me on PINTEREST http://pinterest.com/christinecooks/
Copyright 2012 lowcarbcrock.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at firstname.lastname@example.org