Easy Keto Basil Pesto Recipe [Dairy-Free, No Cheese]
By: Keto Summit
Published: Monday, August 20, 2018 - 12:32pm

Ingredients




1/4 (60 ml) of olive oil
2 Tablespoons (16 g) of pine nuts
3 cloves garlic, peeled and roughly chopped
1 cup (32 g) of fresh basil leaves
1/2 cup (8 g) of flat leaf parsley leaves
2 teaspoons nutritional yeast flakes
1 Tablespoon (15 ml) fresh lemon juice
Salt and freshly ground black pepper, to taste

Preparation

1 Heat one teaspoon (5 ml) of the olive oil in a small frying pan. 2 Add the pine nuts and chopped garlic into the frying pan and gently fry for a few minutes until lightly golden.  Place them on a plate and let cool for a few minutes. 3 Then place the basil, parsley, nutritional yeast flakes, the remaining olive oil, toasted pine nuts and garlic, and lemon juice into a mini food processor or blender and blend until a smooth pesto forms. Season with salt and pepper, to taste. 4 Store in a sealed jar in the fridge for no longer than 4 days.  Makes 1 x 4oz (120g) pot

About

DESCRIPTION: You can still enjoy tasty pesto within the boundaries of your ketogenic diet. This easy keto basil pesto recipe adds nutritional yeast flakes for a cheesy taste without adding dairy.