Low Carb Walnut Pesto

✅Low Carb Walnut Pesto
Serving Size: 1 tbsp (yields 1 1/2 – 2 cups)
Carbs: 1g

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➡Ingredients:
5 Cups fresh basil leaves (packed)
1 Cup walnuts
4 Garlic cloves, peeled (can use less if you prefer)
1 Cup Parmesan cheese, grated
¼ Teaspoon pink Himalayan Salt (plus more for taste)
2/3 C extra virgin olive oil, plus more for taste
3 Tablespoons butter, unsalted
Juice from half a lemon (optional – I ran out of lemons so I didn’t add the juice ☹)
Fresh ground pepper to taste (optional)

✅Directions:
Add all ingredients, except olive oil, into food processor and pulse until blended. Scrape down sides of processor as needed. Through feeder, slowly add in oil while mixing ingredients together. Again, scrap down sides as needed Stop adding oil until desired consistency reached. Lasts for 5-7 days in refrigerator. If freezing, store in freezer bag for up to 6 months or frozen in plastic containers or small jars for 9-12 months.