P.S. It's Keto friendly and Nut Free!
Recipe
Ingredients:
1 1/2 cups of tightly-packed fresh basil
1/2 cup of parmigiano reggiano, grated
1/2 cup of extra virgin olive oil
juice of 1 lemon
1/2 t of minced garlic
a pinch of salt
a pinch of pepper
Instructions:
First, clean your hands, and your workspace. This recipe is so easy it can be made in a blender ( that is what I used). Wash your basil, and cut off the stems. In a blender or a food processor, add the basil, garlic, lemon , and olive oil. Pulse, 4 times, then add the grated parmesan, add in a bit more olive oil, the salt and pepper. If necessary, add more olive oil if it is not blending well.
Store in a fridge for up to 6 days in an air-tight container. Can be frozen for longer storage, but it doesn't look as green and vibrant after thawing.
Nutrition Facts:
Nutrition facts( per serving, recipe makes 12 servings per tbsp) 134 Calories, 1.49g Total Far, 76 mg Sodium, 4.26g Total Carbohydrates, 0.2g of Dietary Fiber, 1.17g Sugar, 4.27g of Protein.
Insider:
It tastes great on bowls like the one above! Tastes great in pasta, or on a charcuterie board! The bowl above will be posted on my blog soon so stay tuned! Like this post, and Subscribe! Comment recipes you'd like for me to try!