Arugula pesto or rocket pesto contains arugula or rocket, pine nuts, Parmigiano cheese and extra virgin olive oil.
I like Italian, Mediterranean food, and especially Italian keto bread with a tablespoon of rich and tasty pesto and extra virgin olive oil. Glass of red wine after it goes great!
In my recipes you see a lot of extra virgin olive oil. I admit, I am a huge fan of olive oil, I put it everywhere, just love it. Here in Croatia we have delicious olive oils, and I prefer oils from Istria. Rich in flavor, strong smell and taste. Oh boy, I could dip my keto ciabatta in that oil all day long!
So, normally, there is olive oil in my keto pesto. If you make this keto arugula pesto, you can put it in the air tight jar, pour some more olive oil on top and keep it closed in the fridge for at least 2 weeks. This rocket pesto is one of my favorite keto condiments.
Ingredients for keto rocket pesto
Arugula (rocket) 1 cup (25 g/0.88 oz)
Pine nuts 2 TBS (15 g/0.53 oz)
Parmigiano-Reggiano (parmesan) cheese grated ½ cup (50 g/1.76 oz)
Pinch of sea salt
Pinch of freshly grounded pepper
Olive oil ¼ cup
How to make keto arugula pesto?
Gently roast pine nuts in a pan, on a low heat. Be careful because pine nuts burn fast. Only a minute on a hot pan will be probably enough.
Put all ingredients in a food processor, mortar, or in an immersion blender jar and blend it until you get smooth paste or pesto.
You can thin this pesto with more olive oil if you like.
Drizzle the pesto over your favorite food, on a slice of keto focaccia, keto pizza, keto ciabatta or put it on boiled eggs. It's delicious! 😋
Enjoy! 💕
If you like my Italian keto recipes, try this keto focaccia or my famous easy lasagna without noodles!
Also, you can try one of my keto Mediterranean desserts - traditional Croatian almond cake from the island of Brač or Mediterranean keto ricotta cake.
Arugula pesto – rocket pesto – keto recipe
Arugula pesto or rocket pesto contains arugula or rocket, pine nuts, Parmigiano cheese and extra virgin olive oil.
Ingredients
- Arugula (rocket) 1 cup (25 g/0.88 oz)
- Pine nuts 2 TBS (15 g/0.53 oz)
- Parmigiano-Reggiano (parmesan) cheese grated ½ cup (50 g/1.76 oz)
- Pinch of sea salt
- Pinch of freshly grounded pepper
- Olive oil ¼ cup
Instructions
- Gently roast pine nuts in a pan, on a low heat. Be careful because pine nuts burn fast. Only a minute on a hot pan will be probably enough.
- Put all ingredients in a food processor, mortar, or in an immersion blender jar and blend it until you get smooth paste or pesto.
- You can thin this pesto with more olive oil if you like.
- Drizzle the pesto over your favorite food, on a slice of keto focaccia, keto pizza, keto ciabatta or put it on boiled eggs. It's delicious!
- Enjoy!
Notes
Nutritional value for the whole amount: Cal 790, Fat 80.92 g, Carbs 2.83 g, Fiber 0.4 g, NET Carbs 2.43 g, Protein 19.17 g.
Nutrition Information:
Yield: 6 TBS Serving Size: 1 TBSAmount Per Serving: Calories: 131Total Fat: 13.4gCarbohydrates: 0.47gNet Carbohydrates: 0.4gFiber: 0.06gProtein: 3.19g
This is only for your information, please, calculate your own macros with ingredients you use.
Did you make this recipe? Let me know!