How to Make the Best Keto Leftovers Pesto

Keto Leftovers Pesto

By: KetoDieting Team UK / Gluten Free, Quick & Easy, Sides / No Comments »

⏱ Prep: 10 min🔥 Cook: 0 min⏰ Ready: 10 min

149Calories

0.5gNet Carbs

1.1gProtein

16.1gFat

How to Make It

Step 1

Add the arugula, spinach, basil, garlic, walnuts, salt, and parmesan to a food processor. Pulse the ingredients together until well broken down. You may add more cheese and garlic if desired.

Step 2

Keep the motor of the food processor running and add the oil a little at a time. Continue blending and adding until you have a semi-coarse sauce. You may add more or less oil than recommended as desired to reach your preferred consistency.

Step 3

Taste the pesto and adjust seasonings and flavorings to taste. You can add more basil or salt and more oil if you’d prefer a thinner consistency. Store in the fridge in an airtight container until ready to use.

Ingredients

Can I Use?We have used baby spinach and arugula alongside fresh basil to create our green pesto base. This is a great way to use up any leftover leaves and could also be prepared with kale, watercress, and pretty much any green leaves you have to hand! Typically pesto is prepared with pine nuts; however, we have used walnuts in this low carb recipe as our leftovers alternative. You could also use macadamia nuts, pumpkin seeds, or almonds if preferred. Please be sure to adjust your macros to account for any changes made to the original recipe.Can I Make This Vegan and Vegetarian?We have used grated parmesan in our Keto sauce recipe. Parmesan is a hard Italian cheese that includes rennet. If you would like to make the recipe vegetarian-friendly, you may swap the parmesan for an alternative hard Italian cheese that is free from rennet. If you would like to make the recipe vegan, you can swap the cheese for nutritional yeast flakes. Gluten FreeQuick EasySidesVegetarian Net Carbs 0.5 gFiber 0.4 gTotal Carbs 0.9 gProtein 1.1 gFats 16.1 g – 149
cals – Quantity
Serving Size – tbsp
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Garlic – 1 clove
Parmesan cheese, fresh (hard) – 1 tbsp, grated
Arugula – 0.75 cup
Baby spinach – 0.75 cup
Basil – 0.5 cup
Extra virgin olive oil – 0.5 cup
Salt, sea salt – 0.5 tsp
Walnuts – 0.25 cup

🏷️ Recipe Tags: almonds, arugula, cheese, gluten free, kale, keto, keto diet, keto recipe, low-carb, macadamia nuts, olive oil, parmesan, pumpkin seeds, spinach, walnuts

Tags: almonds arugula cheese gluten free kale keto keto diet keto recipe low-carb macadamia nuts olive oil parmesan pumpkin seeds spinach walnuts