Keto Authentic Italian Genoese Pesto
Servings: 190 g
Better than any shop-bought pesto and ultra-quick.
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Ingredients
- 10 g fresh parsley leaves
- 10 g fresh basil leaves
- 1 small garlic clove minced
- 100 g pine nuts
- 60 g extra virgin olive oil
- 15 g Parmigiano Reggiano freshly grated
- ¼ tsp fine himalayan pink salt
- ground white pepper
Instructions
- following the above ingredients order, put everything in a small-capacity food processor, such as the one that usually comes with a stick blender/whisk.
- blend on medium speed until the paste has plastered the sides and the blades are running empty; scrape the paste back down and blend again, on high speed this time, until you obtain the fine or coarse consistency you prefer.
- taste, adjust seasoning if necessary and store in a sealed jar in the fridge.
Notes
To make this dairy-free, omit the Parmigiano or use a vegan alternative.
To obtain a denser pesto (e.g. for sandwiches or canapés), or a more liquid pesto, simply adjust the quantity of extra virgin olive oil.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 50g | Calories: 332kcal | Carbohydrates: 1.4g | Protein: 6g | Fat: 33g
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