Low Carb Recipes - Pesto
I have two excellent recipes for you. I found first recipe at Simle Recipes blog:
Cilantro Pesto Recipe
This pesto requires no Parmesan or garlic. The complementary flavors are red onion and serrano chile instead. Also, almonds are used instead of pine nuts. Almonds seem to enhance the flavor of the cilantro, rather than compete with it. Use with pasta, as a filling, or with chicken in tacos. Some of this batch got mixed in with some cottage cheese for a delicious tortilla chip dip.
- 2 cups, packed, of cilantro, large stems removed
- 1/2 cup blanched almonds
- 1/4 cup chopped red onion
- 1/2 teaspoon chopped and seeded serrano chile
- 1/2 teaspoon Kosher salt
- 1/4 cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don’t use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.
Another Pesto Recipe
Ingredients
- 2 Fresh Basil Plants
- 250g Parmesan Cheese
- 100g Pine nuts
- around 300ml Extra Virgin Olive Oil
Method
Process the dry ingredients together in a food processor until finely chopped. Then drizzle in the EVOO until it “looks right”. The amount can vary, depending on how oily your cheese and pine nuts are… Store in the Fridge, just cover the top with a thin layer of EVOO, so that it does not oxidise. Link
