This dialed down low-carb pesto is full of broccoli goodness and is the perfect accompaniment to any protein. Make it in 20 minutes, with only 5.5g of net carbs.

 

What I love about adding broccoli to this pesto is that it makes a much larger quantity of pesto and turns it into a lovely, low-carb sauce to serve with your favorite meats, seafood or protein. It becomes less oily so if you don’t typically love pesto, then you could well be convinced by Low-Carb Broccoli Pesto Sauce.

 

This dialed down low-carb pesto is full of broccoli goodness and is the perfect accompaniment for any protein. Make it in 20 minutes, with only 5.5g of net carbs. FOLLOW us for more 30 Minute Recipes. PIN & CLICK through to get the recipe! how to make pesto|Low-carb diet|ketogenic diet |keto diet |keto pesto| low carb diet pesto|gluten free pesto recipe|Low carb sauce recipe|ketogenic sauce recipe|low carb sauce|#pesto #lowcarb#ketodiet

The Many Uses of Low-Carb Broccoli Pesto

There are so many ways to use pesto, which is why it has become a classic sauce over the years. This pesto sauce is not as oily and rich as regular pesto so it makes a great high-fat, low-carb sauce that you can serve generously. Make up a batch of this as part of your weekly meal prep and use it throughout the week:

  • Serve as a sauce with chicken, beef, lamb, pork or any seafood
  • A dip for vegetables
  • Dolloped over a salad
  • Mixed through some zucchini noodles for a vegetarian low-carb option
  • Add to an omelet or eggs

Low-Carb Tomato Caprese Pesto Salad

 

Low-Carb Broccoli Pesto Sauce works perfectly for low-carb or ketogenic diets due to the high-fat content and the added broccoli gives it a good boost of low-carb fiber. Add it to your protein of choice and you have your macros covered.

Low-Carb Broccoli Pesto Sauce is ready 20 minutes and has 5.5g of net carbs per serve.

 

Have You Tried These Other Low-Carb Side Dish Staples?

10 Minute Cauliflower Rice
Creamy Cauliflower Mash
How To Make Zucchini Noodles

 

Zucchini Noodles

Low-Carb Broccoli Pesto Sauce

Ingredients

12 oz (350g) broccolini or broccoli (cut into florets if using broccoli)
2 cups chicken stock
1 cup basil leaves
2 garlic cloves
1/3 cup pine nuts
2/3 cup extra virgin olive oil
1/2 cup parmesan cheese, grated

Instructions

Pour the stock into a medium saucepan over high heat and bring to the boil.
Add the broccoli or broccolini to the stock, cover, reduce heat and simmer for 5 minutes or until broccoli is tender.
Meanwhile, place the basil, garlic cloves, pine nuts, parmesan cheese and half the oil (1/3 cup) into a food processor.
Drain the broccoli and add to the food processor.
Process until well combined.
Add the remaining olive oil (1/3 cup), salt and pepper to taste and process till combined.
Serve with your favorite meats or seafood, as a dip, dollop over a salad or stir through zucchini noodles.

Serves 4 to accompany protein or makes a large dip

The pesto can be kept in the fridge 5-7 days.

 

Per serving1: 634.1 Calories; 67.0g Fat; 9.5g Protein; 8.8g Total Carbohydrate; 3.3g Fiber; 5.5g Net Carbs

  1. Calculated on recipe making 4 servings

Let us know in the comments how you go with our Low-Carb Broccoli Pesto Sauce. I hope you love it as much as we do! We’d love to know how it turned out and any variations you suggest!

 

Low-Carb Broccoli Pesto Sauce
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 634.1
  • Fat: 67
  • Net Carbohydrates: 5.5
  • Fiber: 3.3
  • Protein: 9.5
Recipe type: Sides
Cuisine: Low-carb, Gluten-Free
Prep time: 
Cook time: 
Total time: 
This dialed down low-carb pesto is full of broccoli goodness and is the perfect accompaniment to any protein. Make it in 20 minutes, with only 5.5g of net carbs. What I love about adding broccoli to this pesto is that it makes a much larger quantity of pesto and turns it into a lovely, low-carb sauce to serve with your favorite meats, seafood or protein.
Ingredients
  • 12 oz (350g) broccolini or broccoli (cut into florets if using broccoli)
  • 2 cups chicken stock
  • 1 cup basil leaves
  • 2 garlic cloves
  • ⅓ cup pine nuts
  • ⅔ cup extra virgin olive oil
  • ½ cup parmesan cheese, grated
Instructions
  1. Pour the stock into a medium saucepan over high heat and bring to the boil.
  2. Add the broccoli or broccolini to the stock, cover, reduce heat and simmer for 5 minutes or until broccoli is tender.
  3. Meanwhile, place the basil, garlic cloves, pine nuts, parmesan cheese and half the oil (1/3 cup) into a food processor.
  4. Drain the broccoli and add to the food processor.
  5. Process until well combined.
  6. Add the remaining olive oil (1/3 cup), salt and pepper to taste and process till combined.
  7. Serve with your protein, as a dip, dollop over a salad or stir through zucchini noodles.
Notes
Serves 4 to accompany protein or makes a large dip
Nutritional info calculated on recipe making 4 servings

The pesto can be kept in the fridge 5-7 days

 

 

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