Basil Pesto **Method of Serving Fat**

Pesto is certainly not a new recipe or idea… however, this recipe is now in the Ketocalculator under the “fat” category! You can make a big batch of this and weigh out just a small amount to add to a keto meal.  It’s a great way to add a LOT of flavor and some fat to a meal.  This was my standard recipe for pesto, the only change I made was using macadamia nuts instead of pine nuts.  You can’t even tell the difference.  I am using a 4oz clam-shell package of organic basil from Trader Joe’s.  4oz equals 114g, however, when I weighed the entire bunch of basil, it was closer to 130g.  Remove the thick stems to reduce it to 114g.  The package may also weigh less than 114g, so you may want a little extra just in case.  I also recommend weighing the basil before washing it so you are not weighing excess water.  Store this in the refrigerator after making.  The olive oil will solidify when it is cold.  Stir very well before serving.  IF for some reason, your family will not eat the entire batch within 1 week… FREEZE IT! Weigh 10g servings in ice cube trays… once it is frozen,  transfer it to a baggie for long term storage.  You can use 1 cube at a time!  Hope you all enjoy!!

Makes about 1 pint

Ratio: about 9.62:1

Basil Pesto_edited-1

Ingredients

114g/1 large 4oz package fresh basil

75g or 1/3 cup freshly squeezed lemon juice, pulp and seeds removed

38g or 1/4 rounded cup whole unsalted macadamia nuts

25g or 1/4 level cup grated parmesan cheese (hard variety, not the green can!)

200g or 1 cup really good olive oil

salt/pepper/garlic powder

Directions

***Read our DISCLAIMER first***

Combine the first 4 ingredients in a food processor.  Pulse a few times until the basil is finely minced and the cheese and nuts are evenly distributed.  Pour the oil in about 1/4 cup at a time.  Once all the oil is added, scrape the sides and add seasonings.  Let the food processor run until all ingredients are combined evenly.  You want this to be on the “smoother” side opposed to “chunky” since it is important to equally distribute the ingredients for ketogenic meals.

Store this in the refrigerator and stir very well before serving.  It is normal for the olive oil to solidify when it is cold.

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5 Comments on “Basil Pesto **Method of Serving Fat**”

  1. Tina
    August 8, 2013 at 3:02 am #

    Hi Dawn, I am using fresh basil from the garden, 114g seems like a ton of basil. Are you adding the stems?

    • August 8, 2013 at 4:14 am #

      Hi Tina,
      It is a lot of basil! I do use some of the more tender stems, ones from the top of the plant… Not “woodier” ones from the bottom. I would say, this is about the equivalent of 1 fully mature plant. Try half the recipe first! Hope this is helpful, dawn

      • Tina
        August 9, 2013 at 4:34 am #

        Wow! This is soo delicious, Nico loved it! Thanks for sharing this great recipe:-)

  2. Lori Bollow
    April 25, 2013 at 3:53 am #

    Curious to know what kind of keto meals you serve pesto in? I can imagine over chicken and tomatoes as shown…

    • April 29, 2013 at 7:22 pm #

      HI Lori, We eat pesto on almost everything! My favorite is sauce on pizza instead of tomato. We mix it into mayo as well to use as dip for veggies. Also, we eat it on all types of meat and fish and just use it as a dipping sauce. Hope you enjoy the recipe!

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