Skip To Main Content

COVID-19 Updates and Resources. Learn More

Keto Basil Pesto Recipe


Atkins Keto Basil Pesto
2g
Glucides nets Atkins™
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

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 48TbspBasil, fresh, chopped
  • 0 1/3cupDried Pine Nuts
  • 0 1/3cupParmesan Cheese (Grated)
  • 1cloveGarlic, raw
  • 0 1/2tspSalt
  • 0 1/3cupExtra 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!

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

×

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

Close button