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prep time
4 min
cook time
25 min
ready time
29 min
Keto No Nut Broccoli Pesto
This healthy pesto sauce is super green and delicious! Heat it up and stir in heavy cream to make a cream sauce, or your can coat vegetables and proteins in the finished pesto. No nuts; just broccoli, peppery arugula, fresh garlic, and lots of parmesan!
The original recipe here makes about ¾ cup total.
Jessica L.
Net Carbs
2.5 g
Fiber
2.8 g
Total Carbs
5.4 g
Protein
5.4 g
Fats
6.6 g
96 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Broccoli Frozen Unprepared
6 ounce
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Olive Oil
1 teaspoon
Arugula
1 ounce
Garlic
1 clove
Parmesan Cheese
2 tablespoon, grated
Olive Oil
1 teaspoon
Recipe Steps
steps 3
29 min
Step 1
Preheat an oven to 375 degrees. Toss THAWED broccoli with the salt, pepper, and first amount of olive oil. Arrange the seasoned broccoli on a seasoned sheet tray.Step 2
Bake the tray for 25 minutes.Step 3
Combine the hot broccoli in a food processor with the remaining ingredients. Pulse until you have a consistent pesto sauce. Simply store in an airtight container.
Comments
Brenda 4 years ago
Do you cook with this
recipewriter 4 years ago
You absolutely can! You can turn this into a thicker sauce by heating it with cream or broth. Toss with zucchini noodles or hot protein or vegetables.