Keto Arugula & Mint Pesto

This Arugula Mint Pesto is a delicious way to add flavor to all sorts of dishes! It’s great on salads, roasted vegetables, and burgers! The mint is a nice alternative to basil giving this pesto a fun change.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per tbsp/ 15 g/ 0.5 oz)

Total Carbs	0.8	grams
Fiber	0.3	grams
Net Carbs	0.5	grams
Protein	1.4	grams
Fat	5.1	grams
of which Saturated	1	grams
Energy	53	kcal
Magnesium	7	mg (2% RDA)
Potassium	37	mg (2% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (10%), fat (86%)

Ingredients (makes ~ 1 ⅓ cups)

• 3 cups arugula, packed (90 g/ 3.2 oz)
• ½ cup fresh mint, packed (28 g/ 1 oz)
• ½ cup grated pecorino or parmesan cheese (56 g/ 2 oz)
• ¼ cup walnuts (30 g/ 1.1 oz)
• 2 cloves garlic
• 2 tbsp lemon juice (30 ml)
• ¼ tsp sea salt or pink Himalayan salt
• ⅓ cup extra virgin olive oil (80 ml/ 2.7 fl oz)

Instructions

1. Place all of the ingredients except olive oil in a food processor.
2. Blend until smooth, with the motor running stream in the olive oil ... ... until emulsified.
3. Transfer to a jar and store in the refrigerator for up to 1 week.

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