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Classic Basil Pesto

  • 1/4 cup (60 ml) of olive oil, divided
  • 2 Tablespoons (16 g) of pine nuts (or walnuts or almonds)
  • 3 garlic cloves (9 g), peeled and roughly chopped
  • 1 cup (32 g) of fresh basil leaves
  • 1/2 cup (8 g) of flat-leaf parsley leaves
  • 2 teaspoons (5 g) of nutritional yeast flakes
  • 1 Tablespoon (15 ml) of fresh lemon juice
  • Salt and pepper, to taste
                                                  • 1Add 1 teaspoon (5 ml) of the olive oil to a small skillet over medium-low heat. Add the pine nuts and chopped garlic into the skillet and gently toast until lightly golden, about 5 minutes. Remove from the heat and let cool slightly.
                                                  • 2Place the toasted pine nuts, fresh basil, fresh parsley, nutritional yeast flakes, lemon juice, and the remaining olive oil into a food processor or blender and blend until smooth. Season with salt and pepper, to taste.
                                                  • 3Refrigerate the pesto in a sealed container for up to 4 days.
                                                  (Estimated and based on per-serving amounts.)
                                                    Calories: 160    Fat: 17 g     Total Carbs: 2 g     Fiber: 0 g     Sugar: 0 g     Net Carbs: 2 g     Protein: 1 g