Description
Low carb pesto sauce is complimented with peppery arugula, spinach, garlic and a hint of lemon.
Ingredients
Scale
1 1/2 cups fresh basil leaves, removed of stems
1 cup arugula/spinach mix
1/4 cup almonds, unsalted
1/4 cup pecans, unsalted
2 cloves garlic, minced
1 tablespoon lemon juice, fresh squeezed
1/2 teaspoon kosher salt
2/3 cup parmesan cheese, fresh grated
1/2 cup olive oil
Instructions
Place the basil and arugula/spinach mix in food processor and pulse 5 seconds.
Add minced garlic, nuts, parmesan and lemon juice, pulse 5 seconds.
Turn on to low and slowly drizzle the olive oil through the top, stop and scrape down the sides. Allow the mixture to blend together well but still have plenty of body.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 128
- Fat: 12.7 grams
- Carbohydrates: 1 net carb
- Protein: .59 grams
