Low Carb Revelation LLC

Ingredients

• 2 cups packed fresh basil leaves
• ½ cup grated Parmesan cheese
• ½ cup extra-virgin olive oil
• ⅓ cup pine nuts (walnuts work too and are often less expensive)
• 2–3 cloves garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon lemon juice (optional, but brightens it up)

Directions

1. Wash and thoroughly dry your basil.
2. Add basil, Parmesan, nuts, garlic, salt and pepper to a food processor.
3. Pulse several times.
4. Slowly drizzle in the olive oil while processing until it reaches your preferred consistency.
5. Add lemon juice if you like.
6. Taste and adjust salt or Parmesan.

Great low-carb ways to use it

• Spoon over chicken or steak
• Mix into scrambled eggs
• Toss with zucchini noodles
• Stir into cottage cheese
• Put a little on burgers
• Mix with mayonnaise for a quick basil spread
• Add to roasted vegetables

Storage: Cover the surface with a thin layer of olive oil and refrigerate. You can also freeze pesto in ice-cube trays and pop out individual portions.