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Green Pesto

#Dips   #Italian  

Table of Content

Tastes great with Cheese Cracker and Paneer Crackers and works really well with Wheat Gluten Bread as well as Low Carb Pizza.

Tip

  1. The recipe results in about 20 tablespoons of dip.
  2. 1 portion is considered as about 2 tablespoons hence the serving size of 10 portions.

  • Key Stats

    15 minutes (Prep Time - 5 minutes), 10 portions, Type: 🥬, Source: , Category: Italian, Net Carbs per serving: 0.57 , Total Net Carbs: 5.73

  • Ingredients

    1. Pine Nuts: 40 gms
2. Extra Mature Cheddar Cheese: 80 gms
3. Garlic: 3 cloves
4. Fresh Basil Leaves: 100 gms
5. Fresh Lemon Juice: 1 tsp
6. Extra Virgin Olive Oil:
    - 50 ml
    - 30 ml
    - 15 ml

  • Cookwares

    1. Clean Glass Jar
    2. Bowl
    3. Knife
    4. Mixer-Grinder
    5. Pan
    6. Spatula

  • Steps

    • Roast the pine nuts (40 gms) in the pan, keep stirring with the spatula. Care should be taken while roasting as these can burn quite quickly.
    • Once done, they will release a nice aroma and should be done within 2-3 minutes.
    • Once roasted, transfer them into a bowl and let them cool down.
    • Grate Extra Mature Cheddar Cheese (80 gms).
    • Peel garlic (3 cloves) and roughly chop them along with fresh basil leaves (100 gms) using a knife.
    • Add all the above in a mixer-grinder and add fresh lemon juice (1 tsp) and Extra Virgin Olive Oil (50 ml).
    • After grinding for 15-20 seconds, add Extra Virgin Olive Oil (30 ml).
    • Grind again till a paste like consistency is reached.
    • Now pour the paste into a clean glass jar.
    • Cover the paste with extra virgin olive oil (15 ml) and seal the jar tightly.

  • Process

    ROAST THE PINE NUTS (40 GMS) IN THE PAN, KEEPSTIRRING WITH THE SPATULA. CARE SHOULD BE TAKENWHILE ROASTING AS THESE CAN BURN QUITE QUICKLY.ONCE DONE, THEY WILL RELEASE A NICE AROMA ANDSHOULD BE DONE WITHIN 2-3 MINUTES.ONCE ROASTED, TRANSFER THEM INTO A BOWL AND LETTHEM COOL DOWN.GRATE EXTRA MATURE CHEDDAR CHEESE (80 GMS).PEEL GARLIC (3 CLOVES) AND ROUGHLY CHOP THEM ALONGWITH FRESH BASIL LEAVES (100 GMS) USING A KNIFE.ADD ALL THE ABOVE IN A MIXER-GRINDER AND ADD FRESHLEMON JUICE (1 TSP) AND EXTRA VIRGIN OLIVE OIL (50ML).AFTER GRINDING FOR 15-20 SECONDS, ADD EXTRA VIRGINOLIVE OIL (30 ML).GRIND AGAIN TILL A PASTE LIKE CONSISTENCY ISREACHED.NOW POUR THE PASTE INTO A CLEAN GLASS JAR.COVER THE PASTE WITH EXTRA VIRGIN OLIVE OIL (15ML) AND SEAL THE JAR TIGHTLY.

Nutritional Info

Calculated Net Carb Info (Total Net Carbs for entire dish: 5.73)
Ingredient Amount Recipe Unit Conversion Factor Amount used in Recipe(gms) Net_carb/100gms Source Calculated Net Carb in recipe
Pine Nuts 40 GMS 1.0 40.0 4.0 LABEL 1.6
Extra Mature Cheddar Cheese 80 GMS 1.0 80.0 0.1 LABEL 0.08
Garlic 3 CLOVES 3.0 9.0 16.3 UKDB 1.47
Fresh Basil Leaves 100 GMS 1.0 100.0 2.5 LABEL 2.5
Fresh Lemon Juice 1 TSP 5.0 5.0 1.6 UKDB 0.08
Extra Virgin Olive Oil 50 ML 1.0 50.0 0.0 NCCDB 0.0
Extra Virgin Olive Oil 30 ML 1.0 30.0 0.0 NCCDB 0.0
Extra Virgin Olive Oil 15 ML 1.0 15.0 0.0 NCCDB 0.0
Grand Total - - - - - - 5.73
Recipe in Cooklang 
>> Serving Size: 10 portions
>> Cooking Time: 15 minutes (Prep Time - 5 minutes)
>> Category: Italian
>> Type: Vegetarian
>> Source: https://www.lchf.de/pesto-alla-genovese
Roast the @pine nuts{40%gms} in the #pan{}, keep stirring with the #spatula{}. Care should be taken while roasting as these can burn quite quickly. 
Once done, they will release a nice aroma and should be done within ~{2-3%minutes}. 
Once roasted, transfer them into a #bowl{} and let them cool down.
Grate @Extra Mature Cheddar Cheese{80%gms}. 
Peel @garlic{3%cloves} and roughly chop them along with @fresh basil leaves{100%gms} using a #knife{}.
Add all the above in a #mixer-grinder{} and add @fresh lemon juice{1%tsp} and @Extra Virgin Olive Oil{50%ml}.
After grinding for ~{15-20%seconds}, add @Extra Virgin Olive Oil{30%ml}. 
Grind again till a `paste` like consistency is reached.
Now pour the `paste` into a #clean glass jar{}. 
Cover the paste with @extra virgin olive oil{15%ml} and seal the jar tightly.

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