Keto Pesto Recipe

Keto Pesto Recipe

Ingredients

Makes about 1 1/2 cups

• 3 garlic cloves, crushed
• 1/3 cup pine nuts
• 1/2 teaspoon salt
• 3 cups fresh basil leaves
• 1 teaspoon white miso paste (optional)
• 1/3 cup olive oil

Method

1. In a food processor, combine the garlic, pine nuts and salt and process to a paste
2. Add the basil and miso, if using and process until pureed
3. With the machine running, stream in the oil, blending to incorporate
4. If not using right away, scrape the pesto into a small container with a tight-fitting lid
5. Pour a thin layer of olive oil on top of the pesto
6. Cover tightly and refrigerate until ready to use
7. Properly stored, the pesto will keep for 4 to 5 days

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