½ cup pine nuts or walnuts or almonds ⅓ cup olive oil or more, up to ½ cup, if needed 1 clove garlic chopped 2 tablespoons lemon juice freshly squeezed 2 ounces …
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Get instant access to 5,000+ low-carb and Keto diet recipes crafted by our test kitchen chefs and members. Low Carb Best Pesto Turkey Pinwheels Pesto sauce is typically made with …
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2 tablespoons walnuts 2 tablespoons olive oil 1 lemon zested and juiced 1 garlic clove Salt & pepper to taste Instructions Prepare the zucchini using a spiralizer and place in a …
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Moral of the story if you are looking to save some money on your homemade pesto sauce, make it with walnuts. This batch of pesto made about 1.5 cups of pesto, but you can easily double this batch and freeze some for later while basil is in season.
My HOT TIP is to use avocado oil. It tastes amazing and adds a gorgeous dark green hue to the basil pesto. I use Grove Avocado Oil which is very dark green and a personal favourite. (And yes, you can get it in the supermarket). Pine nuts – while this recipe uses pine nuts you can honestly substitute any nuts you prefer.
First, take out all the materials and ingredients. Plug in the food processor or brandish your pestle (the rounded stone tool to grind the pesto), and it’s time to begin. Second, throw all the ingredients but the basil, salt, and pepper into a food processor. Process on high for 30-40 seconds or until everything is evenly combined.
First, toast the pine nuts in a sauté pan until fragrant and golden. Put everything except the kale and olive oil in the food processor and pulse until combined. Add the kale, then slowly add olive oil until desired consistency. The possibilities are endless for kale pesto sauce! We love to use it as a: