Recipes

Keto Basil Pesto Recipe

Atkins Keto Basil Pesto
2g
Net Carbs
Prep Time: 10 Minutes
Style:Italian
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.7g

Protein

28g

Fat

0.9g

Fiber

276.5cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 48 Tbsp Basil, fresh, chopped
  • 0 1/3 cup Dried Pine Nuts
  • 0 1/3 cup Parmesan Cheese (Grated)
  • 1 clove Garlic, raw
  • 0 1/2 tsp Salt
  • 0 1/3 cup Extra Virgin Olive Oil

DIRECTIONS

Despite its low carb content, this recipe is not appropriate for the Induction stage of phase 1 because it contains nuts.

Ingredient notes: For this recipe you will need 6-ounces, or 3 cups chopped, basil.  We suggest toasting the pine nuts in a skillet before using to enhance the flavor, and feel free to increase the amount of garlic if you prefer.  Mix pesto with mayonnaise or cream cheese for a quick dip or thick sauce to spoon over fish, chicken, beef or steamed vegetables. It's also great atop slices of tomato and mozzarella.  See variation below.  Each servings is 1/4 cup. 

Please note that this recipe is acceptable for Phase 1 but not for Induction due to the pine nuts.

  1. Combine basil, pine nuts, Parmesan, garlic and salt in a food processor or blender; pulse until finely chopped.
  2. Add oil in a slow and steady stream with machine running; process until fairly smooth but not puréed. 
  3. Serve immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.

For Arugula-Walnut Pesto:  Prepare Basil Pesto according to directions, substituting arugula for the basil and walnuts for the pine nuts.

Cooking Tip

Basil has a tendency to turn brown once cut. Add parsley to this recipe to keep the pesto bright and green for days!

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