Keto Leftovers Pesto

This quick and easy Keto recipe is a great way to make use of both fridge and store cupboard leftovers, adding extra fats and flavor to your meals. Our simple pesto sauce is prepared with peppery arugula, tender baby spinach, fresh basil, aromatic garlic, crunchy walnuts, tangy parmesan cheese, and extra virgin olive oil. Once prepared, this flavorsome pesto can be used as a marinade, sauce, or dressing for cooked proteins or vegetables.

What Leftover Ingredients Can I Use?

We have used baby spinach and arugula alongside fresh basil to create our green pesto base. This is a great way to use up any leftover leaves and could also be prepared with kale, watercress, and pretty much any green leaves you have to hand! Typically pesto is prepared with pine nuts; however, we have used walnuts in this low carb recipe as our leftovers alternative. You could also use macadamia nuts, pumpkin seeds, or almonds if preferred. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Make This Vegan and Vegetarian?

We have used grated parmesan in our Keto sauce recipe. Parmesan is a hard Italian cheese that includes rennet. If you would like to make the recipe vegetarian-friendly, you may swap the parmesan for an alternative hard Italian cheese that is free from rennet. If you would like to make the recipe vegan, you can swap the cheese for nutritional yeast flakes.