Ketogenic Recipe - Homemade Artichoke and Lemon Pesto in 10 Minutes!

Keto Friendly Artichoke & lemon pesto recipe.

Artichoke goes great with lemon in this home-made pesto. Try as dip, with meat or in salads!

Time & Nutritional data(per 100 g)

Overall 10 mins Hands on 10 mins 

Total Carbs 1.7 g, Fiber 1.1 g, 
Net Carbs 0.67 g of which Sugar 0.26 g, 
Protein 1 g, Fat 7.1 g of which Saturated 1.1 g, 
Energy 72.2 kcal, carbs 3.8%, protein 5.7%, fat 90.5%, 
Sodium 4.5%RDA, Magnesium 2%RDA, Potassium 2.2%EMR 

Ingredients

1 can artichoke hearts, drained
200 g / 7.1 oz
juice from 1 lemon
48 g / 1.7 oz
1 tbsp lemon zest (~ 1⁄2 lemon, organic)

1⁄2 cup grated parmesan cheese (avoid for dairy-free)
30 g / 1.1 oz
1⁄2 cup pecan nuts
50 g / 1.8 oz
2 cloves garlic
6 g / 0.21 oz
1 cup fresh parsley

1 cup fresh basil
6 g / 0.21 oz
1⁄2 cup extra virgin olive oil
110 g / 3.9 oz
1⁄2 tsp pink Himalayan or sea salt

freshly ground black pepper

Step 1

Wash the herbs, peel and mash the garlic, juice and zest the lemon.

Step 2

Place the garlic, herbs, lemon zest, pecans, grated parmesan cheese (or avoid for dairy-free option) and olive oil in a blender and pulse until smooth.

Step 3

Add the artichoke hearts, season with salt and pepper and pulse again until desired consistency is reached (best when small pieces of artichokes are left).

Step 4

When done, use immediately or spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid.

Note:

This recipe makes about 460 g / 16.2 oz of pesto (30-32 tablespoons). There is less than 1 g net carbs per one tablespoon.

Suggestions

Try with meat, in salads or even as a dip with Nut crackers, Cauli-bread bites or Kalamata bread sticks!

You can keep your pesto in the fridge for up to a week or two if it's stored properly. It helps to pour a skinny layer of oil on the highest, because it keeps it recent for extended. Whenever you use pesto, always remember to add a thin layer of olive oil on the top.

If you want to preserve home-made pesto for longer, freeze it in manageable portion sizes by putting it in an ice-cube tray and keep in the freezer for up to 6 months. Whenever you need to use it, just keep the required amount at room temperature until it melts.