Low-Carb Broccoli Pesto Sauce
This dialed down low-carb pesto is full of yummy broccoli goodness and is the perfect accompaniment to any protein. Make it in 20 minutes, with only 5.5g of net carbs.
Servings 4
Calories 634.1kcal
Ingredients
- 12 oz broccolini or broccoli (cut into florets if using broccoli)
- 2 cups chicken broth
- 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 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
Nutrition
Serving: 1g | Calories: 634.1kcal | Carbohydrates: 8.8g | Protein: 9.5g | Fat: 67g | Fiber: 3.3g