Keto Pesto

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[{"selector":"#anim-fa0fceb9-e897-4a15-97ea-5a92841e132c","keyframes":{"transform":["rotate(-540deg) scale(0.1)","none"],"opacity":[0,1]},"delay":0,"duration":1000,"fill":"both","iterations":1}] [{"selector":"#anim-e3c6bb78-5ee1-49a1-869f-f21ed858a219 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-11.121323293497463%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Ingredients – 2 cups fresh basil – 2 cloves garlic minced – ½ cup extra virgin olive oil – ⅓ cup pecans toasted and cooled – 2 ounces Parmesan cheese shredded – 2 tablespoons fresh lemon juice – Salt and Pepper to taste Get the Recipe

– In a food processor or blender, combine basil, garlic, olive oil, pecans, Parmesan cheese, and lemon juice.

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– Season to taste with salt and pepper.

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– Process until smooth.

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– Add water until the desired consistency is reached.

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– Store in the refrigerator for up to one week.

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Enjoy!

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