Pesto is by definition a sauce made from basil, pine nuts, and a boatload of olive oil. This recipe reduces the oil and adds a creamy texture to this already keto-friendly pasta dressing. Also, if you are anything like me and go broke buying avocados, you certainly don’t want to spend your hard earned (keto) dough on pine nuts at a whopping $9 for a small jar. ONE! Walnuts are the perfect solution and add a subtle nutty dimension to this flavorful dish.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
3 medium zucchini
½ teaspoon salt
Avocado Walnut Pesto
½ large avocado
1 cup fresh basil leaves
¼ cup walnuts
2 cloves garlic, peeled
½ large lemon
¼ cup Parmesan cheese, grated
½ cup water, if needed*
1 tablespoon olive oil
5-6 leaves fresh basil, to garnish
Salt and pepper to taste
Optional: Italian seasoning*
*Depending on the ripeness of the avocado, use ½ cup water to help smooth your sauce in the blender. I used the Italian seasoning as a garnish because it makes everything taste great.
This makes a total of 2 servings of Zucchini Ribbons with Avocado Walnut Pesto. Each serving comes out to be 325.5 Calories, 26.08 g Fat, 11.46 g Net Carbs, and 10.65 g Protein.
Music: “Osaka” by Birocratic (http://birocratic.bandcamp.com)
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