Simple and Delicious Low-Carb Basil Pesto


I love pesto served with chicken, fish or pasta.  This recipe is simple and beautifully fresh and green.  It can be prepared quickly and can really wake up grilled chicken, fish or boiled pasta.

It is important to make sure that the basil is dry before preparing the pesto, so that the pesto remain bright green.

It is simple.  It is delicious.  It really adds the wow to simple dishes.

 pesto sauce in purple container


Leaves from 1 large bunch of basil, soaked, rinsed and patted dry (see KOSHER NOTES)

1/4 cup nuts (optional)

2-3 cloves garlic

1/2 tsp Salt

1/c cup Extra Virgin Olive Oil



Combine all ingredients and puree in the food processor using the S-blade.  Drizzle oil in until smooth and bright green.  Serve as an accompaniment to fish, chicken or pasta.




Decant into a small plastic container, mason jar or squirt container until ready to use.

Spoon or squirt pesto onto a plate before plating fish, chicken or meat as a sauce.

Squirt or drizzle over fish, chicken or meat to add a decorative and delicious flavor element.

For a delicious basil dressing, add some pesto to your favorite vinegar and olive oil and toss directly onto salad.

You can add nuts for an extra dose of protein.



Kosher laws disallow the eating of  any whole insects and therefore most herbs require a process of soaking, rinsing and in some cases, pureeing.  I have found that flat-leafed greens like  flat-leaf  basil are much easier to check for insects than their curly-leaf counterparts.  Kashrut authorities differ on the proper checking of herbs and some disallow the use of some herbs and leafy vegetables  altogether.  This blog was not designed to be your  kosher authority, so please consult your local rabbinic authority regarding using and preparing herbs such as basil.

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