Craving a creamy and flavorful dish for breakfast, lunch, or dinner? We’ve got just the thing. This keto kale pesto salad is a versatile and refreshing dish that’s sure to satisfy your taste buds and leave you wanting more.
The best part is that it’s healthy, made with ingredients suitable for your low-carb keto diet. It’s also straightforward to make, only requiring ingredients you likely already have in your kitchen pantry. This recipe will only take you about 30 minutes to whip up and is enough for six servings, so you can store some for later.
Many home cooks opt for store-bought pesto that they can simply pour over their salads, bread, or pasta. While there’s no problem with this, you might want to try making homemade pesto yourself for a more vibrant and fresh flavor.
Making your own pesto sauce also allows you to control its consistency by adding or reducing olive oil, whether you want it smooth and runny or a little thicker and creamier.
Home cooks commonly make pesto sauce by tossing all the ingredients into a blender. But to achieve better consistency, we recommend using a food processor instead. This will allow you to blend all the ingredients evenly, creating a smooth sauce to top your dishes with.
To make your own pesto sauce, you only need a couple of ingredients. How much of each ingredient you need will depend on how many servings you’re looking to make. For 6 servings of pesto sauce, prepare the following:
This pesto sauce recipe only requires five steps, which will take you less than 10 minutes to complete:
We recommend making a large serving of pesto sauce so you can store it in the fridge or freezer and use it as a topper for your dishes. There are plenty of ways you can incorporate pesto into your meals, and it goes with almost anything!
Here are some ways you can use pesto sauce, from a dressing for your salad to a sauce for your pasta.
You can enjoy your homemade pesto sauce for months with proper storage. Before putting it in the freezer, make sure to chill the sauce first. Once cooled, put it in a freezer bag labeled with the date. If you don’t want to thaw a large amount of pesto sauce only to use a little, you can also freeze the sauce in ice cube trays for easy portioning.
When stored in the freezer, pesto sauce can last up to 6 months.
Cook Time: 30 minutes
Serving Size: 6
1 cup fresh sage leaves
1 cup fresh basil leaves
½ cup olive oil
¼ cup pecans
¼ cup grated parmesan cheese
Salt and pepper, to taste
3-4 cups kale, roughly chopped
1 cup Brussels sprouts, halved and roasted
Roughly 1 Tbsp. Sesame seeds
1/3 cup Shirataki Noodles, prepared according to the package directions and chopped
½ cup jalapenos, finely diced
1 avocado, pitted and sliced