Spinach-Basil Pesto
The recipe is suitable as it's low in carbs, focusing on healthy fats from nuts and olive oil, plus greens. Parmesan is moderate in carbs, so portion control is key.
Adapted from NYT Cooking, by Tara Parker-Pope
- Diabetes
- Celiac
- Hashimoto's
- Low-FODMAP
- Anti-inflammatory
- Mediterranean
- Gluten-free
- Vegetarian
- Eczema
- Psoriasis
Ingredients
- 1/4 cup roughly chopped walnuts
- 4 cups baby spinach leaves
- 2 cups fresh basil
- 1 teaspoon salt or to taste
- 1/2 cup olive oil
- 1/4 cup grated rennet-free Parmesan cheese
Method
- Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.12 min timer
- Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl half way up with ice and water and set close to the sink.
- Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.1 min timer
- Combine the greens and walnuts with the salt, olive oil and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.
Diabetes check: watch for added sugar, sweet sauces and glazes, juice, and large portions of refined carbs. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Celiac recipes, Hashimoto's recipes, Low-FODMAP recipes, Anti-inflammatory recipes, Mediterranean recipes, Gluten-free recipes, Vegetarian recipes, Eczema recipes, Psoriasis recipes.