
Level: Easy
Total: 30 min
Prep: 10 min
Cook: 10 min
Yield: 14 tablespoons
Equipment:
Food Processor
Spatula: A spatula will be handy for scraping down the sides of the food processor to ensure all ingredients are well blended.
Salad Spinner (optional, for washing and drying sage leaves): If you have a salad spinner, it can help efficiently wash and dry the sage leaves, ensuring they are clean and free of excess moisture.
Baking Sheet, Skillet, or Air Fryer (for toasting nuts; highly recommended)
Silicone Cube Tray (for freezing pesto): If you plan to freeze the leftover pesto in individual portions, a silicone cube tray is convenient for easy removal of frozen pesto cubes. It's also recommended for portion control.
Ziplock Bags or Vacuum-sealed Containers (for storing frozen pesto): After freezing the pesto in the silicone cube tray, you'll need ziplock bags or vacuum-sealed containers to store the frozen pesto cubes in the freezer until you're ready to use them.
Ingredients:
2 cups fresh sage leaves, roughly chopped
2 cloves garlic
¼ cup walnuts or pecans, toasted
¼ cup grated Parmesan cheese
½ cup extra virgin olive oil
Salt and pepper, to taste


Instructions:
Toast the Nuts:
Oven Method: Preheat the oven to 350°F (175°C). Spread the walnuts or pecans on a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly browned. Remove and let cool.
Skillet Method: Heat a dry skillet over medium heat. Add the nuts and toast for 2-3 minutes, stirring frequently, until lightly browned. Remove from heat and cool.
Air Fryer Method: Preheat the air fryer to 300°F (150°C). Air fry the nuts for 4-6 minutes, shaking the basket occasionally, until toasted. Remove and cool.
Prepare the Pesto:
Wash the sage leaves and dry them thoroughly using a salad spinner or paper towels.
In a large food processor, combine the chopped sage, minced garlic, toasted nuts, grated Parmesan cheese, salt, and pepper.
Drizzle the ingredients with the extra virgin olive oil.
Blend the mixture until it reaches your desired texture. If needed, scrape down the sides of the processor with a spatula to ensure all ingredients are well incorporated.


Store the Pesto:
To store leftover pesto, freeze it in a silicone cube tray for easy portioning. Once frozen, transfer the pesto cubes to a ziplock bag or vacuum-sealed container.
Keep the pesto in the freezer until you're ready to use it.
Notes:
Serving Suggestions: Pesto is a versatile sauce that can be used in various dishes. For a keto-friendly option, serve the pesto over a lean animal-based protein such as grilled chicken or fish. Pair it with non-starchy vegetables like zucchini noodles or roasted cauliflower for a low-carb, high-protein meal.
Calorie Considerations: While pesto is nutritious, it's calorie-dense due to ingredients like olive oil and nuts. Each 2-tablespoon serving adds over 200 calories to your meal. If you're using pesto for weight loss, consider portion control and incorporating it into well-balanced, low-calorie meals. Remember, even in a keto diet, maintaining a calorie deficit is essential for weight loss.
Our sage bush ends up around three by four feet wide and nearly three feet tall every year. Here's our go-to recipe! We freeze these into small cubes for a year's worth of homemade pesto! Pesto is a high-fat, but keto-friendly condiment! Use pesto on veggies, fish, chicken--or our favorite; sandwiches! Happy Hacking!
Nutrition Facts (Per Serving):
Calories: 116
Total Fat: 12g
Saturated Fat: 2g
Monounsaturated Fat: 8g
Polyunsaturated Fat: 2g
Cholesterol: 3mg
Sodium: 52mg
Total Carbohydrates: 1g
Dietary Fiber: 1g
Sugars: 0g
Protein: 1g
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