Low Carb Recipe for Homemade Pesto

You can use low carb pesto on grilled vegetables, or in a sauce. It is great brushed onto fish, or chicken. It even can be added to a vinaigrette salad dressing, or even used a spread to give added flavor.

This recipe can be kept in the fridge for up to a week, so make it, use it, and experiment all the different ways it can be used.

1 clove peeled garlic
1 cup fresh basil
1/4 cup Parmesan cheese
1/4 cup fresh parley
3 tablespoon olive oil

In a blender, chop and mix everything except oil. Slowly add the oil while the blender is still going. Scrape sides if need.

Store in a covered container in fridge for up to a week.


Tip: for extra flavor add 1 tablespoon of pine nuts in blender before adding oil.
(Beware of Allergies)


Makes 1/2 cup pesto
Per Serving (2 1/2 tablespoons) 1 g carbohydrates, trace fiber, 3 g protein

Low Carb Recipe for Slow Cooker Shrimp Soup