Friday, January 11, 2019

Cheesy Vegan Keto Pesto

Pesto is such a versatile condiment to have on hand. It can be slathered on keto bread or low-carb crackers as a snack, tossed through zoodles to make a tasty vegan pasta dish, slathered on meat or fish as a delicious marinade.

This recipe is both nut free, dairy free and vegan, and uses a mixture of sunflower and pumpkin seeds along with nutritional yeast instead of the more traditional pine nuts and parmesan cheese. Rest assured though that flavour isn’t compromised here — this pesto is just as delicious as it’s traditional counterpart!

Preparation time
Hands-on:    5 minutes
Overall:     5 minutes
Nutritional values (per serving, 1 tbsp/ 15 g/ 0.5 oz)
Total Carbs 1.6 grams
Fiber 0.7 grams
Net Carbs 0.9 grams
Protein 1.7 grams
Fat 5.8 grams
of which Saturated 0.8 grams
Energy 62 kcal
Magnesium 14 mg (4% RDA)
Potassium 67 mg (3% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)

Ingredients (makes 1 cup/ 240 ml/ 8 fl oz) Instructions
  1. Wash and pat dry the basil.

  2. Add all of the ingredients except for the lemon juice and olive oil to a food processor, and process until the seeds and basil are finely chopped.

  3. Add the lemon juice and pulse to combine. Scoop out the basil mix and place in a small bowl or jar. Stir through the olive oil until combined.

  4. Store in a sealed contained in the fridge 2 – 3 weeks.

    Make sure when storing that there is a layer of olive oil covering the pesto — this will keep the ingredients fresher for longer.

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