Roasted Garlic Walnut Pesto

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Roasted Garlic Walnut Pesto

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Ingredients

Adjust Servings:
4 cups fresh basil leaves
1/2 cup walnuts
2 tbsp roasted garlic cream
1 tsp freshly squeezed lemon juice
1 tsp sea salt
1 cup grated parmesan
1 1/2 cups extra virgin olive oil

Nutritional information

1g
Net Carbs
210
Calories
4g
Fat
1g
Carbs
0g
Fiber
3g
Protein
Cuisine:
  • 10 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Walnuts have considerably fewer carbs than pine nuts (11 versus 18 per cup) and they add a welcome nuttiness to this roasted garlic walnut pesto. This sauce is really a simple one to make and it goes perfectly with freshly made zucchini noodles. If you’ve never made zoodles before, head on over and read my post about the best spiralizer for zoodles.

In the mood for other recipes with a robust Italian flavor? Try my Sweet Sausage Stuffed Banana Peppers recipe.

This recipe comes from my cookbook, The Wicked Good Ketogenic Diet Cookbook.

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Steps

1
Done

In a food processor, pulse the basil, walnuts, garlic cream, lemon juice, and salt to break down the basil leaves. Add the Parmesan cheese and pulse to combine. Add the olive oil and pulse to combine. Refrigerate in an airtight container for up to 1 week.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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