Macadamia Nut Garden Fresh Pesto
I’ve always been a big fan of pesto. It’s become one of my favorite ways to dress up salads recently as well. Now traditionally, pesto is made with pine nuts but I decided to use raw macadamia nuts (a little more expensive I know) since they are naturally ketogenic in nature with a 3:1:1 ratio of fat:carbs:protein. I was fortunate enough to have a grocery store that sold them in bulk, but if that’s not an option for you, try online. Amazon has some really good deals. The result from the macadamia pesto was a much creamier texture and flavor and it came out great.
Ingredients
- 2 cups2 cups2 cups fresh Basil, packed
- .75 cup.75 cup.75 cup Extra Virgin Olive Oil
- .333 cup.333 cup.333 cup raw Macadamia Nuts
- 2 cloves2 cloves2 cloves Garlic
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 3 Tbsp3 Tbsp3 Tbsp Dubliner Cheese - Kerrygold, finely grated
- Salt and Pepper, to taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a blender or food processor, pulse macadamia nuts until finely chopped.
- Add garlic cloves and basil leaves and pulse until evenly combined.
- Add olive oil and lemon juice and blend until smooth.
- Mix in cheese and add salt and pepper to taste.
- Enjoy on salads or as a substitute for marinara sauces or even on the ketogenic pizza!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Keto Nightshade Free Pescetarian Sauces & Dressings Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free VegetarianThis is our estimate based on online research. | |
Calories: | 1864 |
Fat: | 209 g |
Carbohydrates: | 7 g |
Protein: | 9 g |
Cholesterol: | 19 g |
Sodium: | 160 mg |
Fiber: | 4 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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