Homemade Pesto

Homemade Pesto
Makes 6 Servings
 Course Appetizer
 Keyword keto, ketogenic, keto diet
 Prep Time 10 minutes
 Servings 6

Ingredients
2 c. Fresh basil leaves
½ c. Parmesan cheese
½ c. Sunflower oil
⅓ c. Pine nuts
3 Cloves of garlic minced
Salt and Pepper to taste
Instructions
Place 2 cups of fresh basil leaves into the bottom of a food processor. Pack them down so that there is plenty of room for the rest of the ingredients.

Add ⅓ c. of pine nuts.

Place 3 cloves of minced garlic in the processor.

Sprinkle in ½ cup of Parmesan cheese.

Top the cheese with salt and pepper to taste.

Pour in ½ cup of sunflower oil.

Place the lid on the food processor, and blend for 3-5 minutes until you get the consistency you desire for your pesto. If your pesto seems too dry, you can add a bit more sunflower oil to the mixture.



Use immediately.

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Recipe Notes
You can also place the pesto into an airtight container and keep it in the fridge for up to a week, or the freezer for 3-4 weeks.