Thursday, October 11, 2018

Easy Nut-Free & Dairy-Free Pesto

This quick and easy vegan and keto-friendly pesto is a great option for those with nut and dairy allergies!

Simply subbing sunflower seeds for the traditional pine nuts is an easy swap that still gives you the nutty taste and texture. Swapping nutritional yeast for the Parmesan also makes this low carb pesto dairy free, and even gives it a healthy boost of vitamin B12.

Preparation time
Hands-on:    5 minutes
Overall:     5 minutes
Nutritional values (per serving, 1 tbsp/ 15 g/ 0.5 oz)
Total Carbs 1.1 grams
Fiber 0.5 grams
Net Carbs 0.6 grams
Protein 1.1 grams
Fat 7.4 grams
of which Saturated 1 grams
Energy 73 kcal
Magnesium 7 mg (12% RDA)
Potassium 50 mg (3% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (6%), fat (91%)

Ingredients (makes 1 cup) Instructions
  1. Place all ingredients in a blender and process until smooth.
  2. Store in an airtight container in the refrigerator for up to 7 days. You can also freeze the pesto in an ice cube tray then transfer to a freezer bag for long term storage.
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