Follow us 148.4k
Pesto is one of the easiest low-carb & paleo condiments you can make at home. It literally takes just a few minutes to prepare and gives an amazing flavour boost to meat dishes, salads or even when used as a dip.
All you need is fresh herbs (basil, cilantro, parsley, etc.), nuts like macadamias, almonds or pine nuts (or sunflower seeds if you are allergic to nuts), healthy oils such as extra virgin olive oil and seasoning of choice (lemon juice, lemon peel, garlic, etc.).
Those who can eat dairy should also try adding parmesan cheese! I prefer using soaked & dehydrated nuts (you can read more about the benefits of soaking nuts in this post).
Love Pesto? Check Out These Recipes!
How to Store Pesto
You can keep your pesto in the fridge for up a week or two if it's stored properly. It helps to pour a thin layer of olive oil on the top, as it keeps it fresh for longer. If you want to preserve homemade pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in a plastic bag in the freezer for up to 6 months. Whenever you need to use it, just keep the required portion at room temperature until it melts.
Hands-on Overall
Serving size tbsp, 15 g/ 0.5 oz
Nutritional values (per tbsp, 15 g/ 0.5 oz)
Net carbs0.5 grams
Protein0.5 grams
Fat9.5 grams
Calories88 kcal
Calories from carbs 2%, protein 2%, fat 96%
Total carbs0.9 gramsFiber0.3 gramsSugars0.2 gramsSaturated fat1.3 gramsSodium144 mg(6% RDA)Magnesium8 mg(2% RDA)Potassium39 mg(2% EMR)
Ingredients (makes 1 cup, 240 g/ 8.5 oz)
- 2 cups fresh basil (30 g/ 1.1 oz)
- 1/3 cup macadamia nuts (45 g/ 1.6 oz)
- 2 tbsp pine nuts or more macadamia nuts (15 g/ 0.5 oz)
- 4 cloves garlic
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- salt and pepper to taste
- Optional: 1/3 cup grated parmesan cheese (30 g/ 1.1 oz)
Instructions
- Wash the basil, peel and mash the garlic, juice and zest the lemon.
- Place the oil, basil, garlic, lemon, macadamia and pine nuts, salt and pepper into a blender or a food processor.
- Pulse until smooth. Optionally, add grated parmesan cheese and pulse for a few more seconds.
- When done, use immediately or spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid. Refrigerate for up to 2 weeks.
Ingredients
- 2 cups fresh basil (30 g/ 1.1 oz)
- 1/3 cup macadamia nuts (45 g/ 1.6 oz)
- 2 tbsp pine nuts or more macadamia nuts (15 g/ 0.5 oz)
- 4 cloves garlic
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
- salt and pepper to taste
- Optional: 1/3 cup grated parmesan cheese (30 g/ 1.1 oz)
Instructions
- Wash the basil, peel and mash the garlic, juice and zest the lemon.
- Place the oil, basil, garlic, lemon, macadamia and pine nuts, salt and pepper into a blender or a food processor.
- Pulse until smooth. Optionally, add grated parmesan cheese and pulse for a few more seconds.
- When done, use immediately or spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid. Refrigerate for up to 2 weeks.
Nutrition (per tbsp, 15 g/ 0.5 oz)
Calories88kcal
Net Carbs0.5g
Carbohydrates0.9g
Protein0.5g
Fat9.5g
Saturated Fat1.3g
Fiber0.3g
Sugar0.2g
Sodium144mg
Magnesium8mg
Potassium39mg
Detailed nutritional breakdown (per tbsp, 15 g/ 0.5 oz)
Do you like this recipe? Share it with your friends!
