WebInstructions. fill a pot with 1.3L water, add 25g coarse Himalayan pink salt and bring to the boil. meanwhile, make the pesto sauce: put hemp seeds, walnuts, pine …
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WebKeto Thai Cream of Broccoli Soup. A creamy broccoli soup with Thai flavors from red curry paste, decadent coconut milk, fresh cilantro, and peanuts. Topped with …
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WebIn a heavy bottom skillet, over medium heat, add you butter. Let melt for a few seconds and then add your chicken breast chunks. Season with salt and pepper. Stir for …
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DIRECTIONS 1 Heat heavy whipping cream and water in a small, heavy saucepan over medium heat until hot but not boiling. 2 Add butter, pesto sauce, garlic powder and salt. Reduce heat and continue to cook about 5 more minutes over low heat. 3 Stir in 1/2 cup parmesan cheese until melted. More ...
Sharing is caring! Avocado Pesto is a creamy low-carb sauce that elegantly graces salads, dips, meats, zoodles, and even makes a great spread for a low-carb sandwich or wrap! Avocado pesto sauce adds a bright splash of flavor and color to any dish hot or chilled.
Avocado Pesto comes together in just 5 minutes from counter to table! Pulse pine nuts, garlic, lemon juice, and 2 tablespoons olive oil in a food processor until chopped. Add avocado, basil, salt, and pepper. Process until smooth. Avocado Pesto should be refrigerated immediately after making and only kept in the refrigerator for 2-3 days.
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: