WebInstructions. Preheat oven to 400° F. Line baking sheet with a cut sheet of parchment paper (or Silpats). In a bowl, stir together parmesan cheese (2 cups), pesto …
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WebLow Carb Green Beans with Pesto & Feta 5 from 36 votes Instructions Bring a pot of water to a boil over high heat. Add the green beans and blanch for 3 minutes. …
WebMake the pesto: In a food processor, pulse basil, garlic, parmesan, pine nuts and olive oil until smooth. Season with salt if desired. Sauté asparagus and shrimp: In a …
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WebHey there, I'm Jennifer! I’m the voice, author, and creator behind Low Carb with Jennifer and Live Life Keto. I've been cooking low carb/keto for the past 10 years and it has …
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WebStep 2 - Heat the avocado oil in a large skillet over medium-high heat. Add in your beef chunks and season them with salt and pepper. Brown the beef for a few …
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WebInstructions. Preheat oven to 350 degrees F. Grease an 8 by 8 baking dish. In a large bowl, whisk together eggs, sour cream, heavy cream, cheddar cheese, salt …
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WebTo make the shrimp: Add the shrimp to a large bowl along with the lime juice, olive oil, garlic, chili powder, onion powder, cumin, and salt, and stir well to coat the …
Easy bright and flavorful keto pesto will have your tastebuds singing of summer! The classic Italian flavors of basil and garlic in the perfect low carb summer sauce. Place all ingredients but the basil, salt, and pepper in a food processor. Process on high for 30-40 seconds or until everything is evenly combined.
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!
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.
But please, make homemade pesto while fresh basil is plentiful! Or if homemade pesto is just not happening at your house, you can definitely use my favorite purchased pesto to try these amazing recipes with pesto. And basil pesto is very low in carbs, so enjoy.