Recipes - Extras - Basil Pesto

Basil Pesto



114g or 1 large 4oz package fresh basil
75g or 1/3 cup freshly squeezed lemon juice, pulp and seeds removed
38g or 1/4 rounded cup whole unsalted macadamia nuts
25g or 1/4 level cup grated parmesan cheese (hard variety, not the green can!)
200g or 1 cup really good olive oil
salt/pepper/garlic powder


1Combine the first 4 ingredients in a food processor. Pulse a few times until the basil is finely minced and the cheese and nuts are evenly distributed. Pour the oil in about 1/4 cup at a time. Once all the oil is added scrape the sides and add seasonings. Let the food processor run until all ingredients are combined evenly. You want this to be on the “smoother” side opposed to “chunky” since it is important to equally distribute the ingredients for ketogenic meals.
2Store this in the refrigerator and stir very well before serving. It is normal for the olive oil to solidify when it is cold.