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Pesto is such a versatile condiment to have on hand. It can be slathered on keto bread or low-carb crackers as a snack, tossed through zoodles to make a tasty vegan pasta dish, slathered on meat or fish as a delicious marinade.
This recipe is both nut free, dairy free and vegan, and uses a mixture of sunflower and pumpkin seeds along with nutritional yeast instead of the more traditional pine nuts and parmesan cheese. Rest assured though that flavour isn’t compromised here — this pesto is just as delicious as it’s traditional counterpart!
Hands-on Overall
Serving size 1 tbsp, 15 g/ 0.5 oz
Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)
Net carbs0.9 grams
Protein1.7 grams
Fat5.8 grams
Calories62 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs1.6 gramsFiber0.7 gramsSugars0.1 gramsSaturated fat0.8 gramsSodium146 mg(6% RDA)Magnesium14 mg(4% RDA)Potassium67 mg(3% EMR)
Ingredients (makes 1 cup/ 240 ml/ 8 fl oz)
Instructions
- Wash and pat dry the basil.
- Add all of the ingredients except for the lemon juice and olive oil to a food processor, and process until the seeds and basil are finely chopped.
- Add the lemon juice and pulse to combine. Scoop out the basil mix and place in a small bowl or jar. Stir through the olive oil until combined.
- Store in a sealed contained in the fridge 2 – 3 weeks.
Make sure when storing that there is a layer of olive oil covering the pesto — this will keep the ingredients fresher for longer.
Ingredients
Instructions
- Wash and pat dry the basil.
- Add all of the ingredients except for the lemon juice and olive oil to a food processor, and process until the seeds and basil are finely chopped.
- Add the lemon juice and pulse to combine. Scoop out the basil mix and place in a small bowl or jar. Stir through the olive oil until combined.
- Store in a sealed contained in the fridge 2 – 3 weeks.
Make sure when storing that there is a layer of olive oil covering the pesto — this will keep the ingredients fresher for longer.
Nutrition (per serving, 1 tbsp, 15 g/ 0.5 oz)
Calories62kcal
Net Carbs0.9g
Carbohydrates1.6g
Protein1.7g
Fat5.8g
Saturated Fat0.8g
Fiber0.7g
Sugar0.1g
Sodium146mg
Magnesium14mg
Potassium67mg
Detailed nutritional breakdown (per 1 tbsp, 15 g/ 0.5 oz)
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