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Pine Nut Pesto — Keto, Vegan, and Gluten-Free

Course Mains
Cuisine Italian
Dietary Preference Gluten-Free, Vegan
Cooking time 15-30 Minutes
Skill Level Beginner
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 1 people
Calories 785123123kcal

Ingredients

  • 1 zucchini medium
  • 2 cloves garlic peeled
  • 1 cup fresh basil
  • 1 cup fresh parsley
  • ¼ cup pine nuts
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup olive oil
  • ¼ cup grape tomatoes halved
  • Nutritional yeast

Instructions

  • Spiralize 1 zucchini into zoodles.
    1 zucchini
  • In blender or food processor, combine 2 cloves garlic, 1 cup fresh basil, 1 cup fresh parsley, ¼ cup pine nuts, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and one tablespoon olive oil. Blend while slowly streaming in remaining oil until smooth.
    2 cloves garlic, 1 cup fresh basil, 1 cup fresh parsley, ¼ cup pine nuts, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ¼ cup olive oil
  • In pan over low heat, add ¼ cup grape tomatoes, zoodles, and one tablespoon pesto mixture. Cook 2 to 3 minutes until warm.
    ¼ cup grape tomatoes, 1 zucchini
  • Remove from heat. Add more pesto to taste. Garnish with pine nuts and Nutritional yeast.
    Nutritional yeast

Nutrition

Calories: 785kcal | Net carbs: 14g | Fat: 78g | Protein: 10g