Try mixing this yummy Basil Pesto with grilled chicken or roasted vegetables or spread on Atkins crispbread!

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  • 2 ½ cups packed fresh basil (stems removed)
  • ¼ cup pine nuts
  • 3 cloves garlic
  • ½ tsp each salt and pepper
  • ½ cup fresh grated parmesan
  • ½ cup extra virgin olive oil
  1. Place basil, pine nuts, parmesan, garlic, salt, and pepper in a food processor and blend until evenly mixed and finely ground. With a spoon or spatula, scrape down the sides to ensure everything is nice and mixed.
  2. With food processor running, slowly pour in the oil.
  3. To store pesto, transfer to a clean container and top with a bit of olive oil. Cover and place in fridge for up to a week.
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