This 10-minute Pesto Sauce Recipe packs bold flavor with just 5 ingredients and 0g net carbs per serving, and is delicious on grilled meat, sandwiches, pasta, salad, and more!
Add the garlic and salt to a food processor and pulse until chopped.
Add the basil and pine nuts and pulse a few times until coarsely chopped.
Stream in the oil with the motor running, stopping to scrape down the sides as necessary.
Add the cheese and pulse a couple times until combined.
Notes
Net Carbs: 0g per serving (2 tablespoons)
This recipe makes about 1 ½ cups of Pesto, which is about 24 (2-tablespoon) servings.
Store Pesto covered in the fridge for up to 5 to 7 days or in the freezer for up to 6 months. If freezing Pesto, ice cube trays work well so you can thaw a small amount if necessary. I find that once Pesto is thawed, it is best used the same day.