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Low Carb Pesto Cream Sauce

By

http://www.djfoodie.com/Pesto-Cream-Sauce

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Rate this recipe 4.3/5 (26 Votes)
Low Carb  Pesto Cream Sauce 1 Picture

Ingredients

  • 2/3 cup (159g) basil pesto (recipe)
  • 1 1/3 cup (317g) cream, heavy whipping
  • salt and fresh cracked pepper, to taste

Details

Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from djfoodie.com

Preparation

Step 1

Add the two ingredients to a pan and heat over medium heat.
Once it simmers, turn to low heat and let it continue to simmer, reduce and thicken. You can make it quicker by cooking over high heat, but you need to watch it and stir it.
When it's thick and gloopy, season to taste


Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 558.05 59.28g 5.29g 4.6g 0.68g 0g 3.92g


Pesto:

Ingredients:
3 each (9g) garlic cloves, diced
2/3 cup (144g) extra virgin olive oil
2 cups (141g) packed, cleaned and dried fresh basil leaves (about a large bunch's worth)
2 tsp (10g) lemon juice
1/4 cup (33.75g) pine nuts, toasted
1/4 cup (25g) parmesan (reggiano) cheese, grated
1/4 cup (25g) pecorino (romano) cheese, grated
salt and pepper, to taste


Method:

Add the garlic, salt and half of the olive oil to a food processor, with a sharp blade.
Pulse the processor and blend for 30 seconds.
Add the basil and lemon juice, then pulse for a further 30 seconds.
Add the pine nuts and cheeses and then pulse to your desired consistency. If it's too thick, add more olive oil to adjust the consistency. I tend to like mine a bit on the paste-y rough side, but some like it smooth and saucy.
Use immediately or store covered with a thin layer of extra virgin olive oil. This will help prevent the pesto from turning brown and will allow it to last longer in the fridge.

8 Servings


Calories Fat Protein Carbs Fiber SA's Net Carbs
Per Serving: 213.29 22.46g 2.9g 1.7g 0.51g 0g 1.19g

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