Macadamia Nut Garden Fresh Pesto (Edit recipe)

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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.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

7

Serves: 1

Ingredients

2 cups Basil, Fresh, packed
.75 cup Extra Virgin Olive Oil
.333 cup Macadamia Nuts, Raw
2 cloves Garlic
1 Tbsp Lemon Juice
3 Tbsp Dubliner Cheese - Kerrygold, finely grated
Salt and Pepper, to taste

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1868
Fat:	209 g
Carbohydrates:	8 g
Protein:	9 g
Cholesterol:	19 g
Sodium:	161 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.