There are only a few ingredients and a food processor to make this recipe. You can see the full ingredients and instructions in the recipe card at the bottom of this post. Add …
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Heat 1.5 tablespoons of olive oil in a small skillet over medium/high heat. When the olive oil is fragrant, add the garlic. Sauté the garlic until fragrant and slightly golden brown. …
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Add the olive oil and lemon juice to your food processor or Vitamix. Toast the pine nuts and cashews in a skillet on medium low heat for 5 minutes, tossing gently. Then place them in your food …
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Instructions. Combine spinach, garlic, lemon juice, salt, oil and nuts in food processor or blender. Pulse several times until mixture is a chunky paste-like consistency. …
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Yes, you can freeze basil pesto sauce. In fact, if you’re making pesto, you might as well double or triple the batch so that you can freeze some for later. Simply pour your homemade pesto sauce into small, freezer-safe containers and freeze until solid. Once they are frozen, you can pop them out and put them into a freezer bag.
In a large food processor, pulse together basil, parmesan, pine nuts, garlic, lemon juice and zest. Slowly drizzle in the olive oil and puree until smooth. Season with salt and pepper to taste.
Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed. If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
And basil pesto is very low in carbs, so enjoy. Chicken Pesto Salad has been a big favorite this summer; I’ve made this twice for parties and several times just for myself! If you like pesto and are also a fan of zucchini or yellow summer squash, you’re going to swoon over this Roasted Summer Squash with Pesto and Parmesan!