Try mixing this yummy Basil Pesto with grilled chicken or roasted vegetables or spread on Atkins crispbread!
Carbs per serving:
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
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.
With food processor running, slowly pour in the oil.
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.