Low Carb Pesto Cream Sauce Recipe 43

Steps:

• Add the two ingredients to a pan and heat over medium heat. Once it simmers, turn to low heat and let it continue to simmer, reduce and thicken. You can make it quicker by cooking over high heat, but you need to watch it and stir it. When it's thick and gloopy, season to taste Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 558.05 59.28g 5.29g 4.6g 0.68g 0g 3.92g Pesto: Ingredients: 3 each (9g) garlic cloves, diced 2/3 cup (144g) extra virgin olive oil 2 cups (141g) packed, cleaned and dried fresh basil leaves (about a large bunch's worth) 2 tsp (10g) lemon juice 1/4 cup (33.75g) pine nuts, toasted 1/4 cup (25g) parmesan (reggiano) cheese, grated 1/4 cup (25g) pecorino (romano) cheese, grated salt and pepper, to taste Method: Add the garlic, salt and half of the olive oil to a food processor, with a sharp blade. Pulse the processor and blend for 30 seconds. Add the basil and lemon juice, then pulse for a further 30 seconds. Add the pine nuts and cheeses and then pulse to your desired consistency. If it's too thick, add more olive oil to adjust the consistency. I tend to like mine a bit on the paste-y rough side, but some like it smooth and saucy. Use immediately or store covered with a thin layer of extra virgin olive oil. This will help prevent the pesto from turning brown and will allow it to last longer in the fridge. 8 Servings Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 213.29 22.46g 2.9g 1.7g 0.51g 0g 1.19g

Steps:

• Prepare pasta according to package directions; drain. HINT - save 1/4 cup pasta water to add to pasta later if it needs more liquid.
• Stir all other ingredients into hot pasta, saving a little of the Parmesan to sprinkle on top. If the dish seems too dry, you can add a little of the reserved pasta water (the starch in that water helps to bind the sauce).
• A nice variation is to toss in about 20 grape tomatoes (split in half first) as you toss all the ingredients. They add wonderful color and flavor.