This bright flavored pesto makes a great topping for fish, chicken, or lamb. It also makes a fantastic dip for fresh vegetables or cold cooked shrimp.

Yield: 1 Cup

Serving Size: 1 Tbs


  • 1/2 cup fresh basil leaves, packed
  • 1 1/2 cups fresh baby spinach leaves, packed
  • 2 cloves of garlic
  • 1/4 cup walnut pieces
  • 2/3 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • black pepper to taste
  1. Place basil, spinach, garlic, and walnuts in the bowl of a food processor, fitted with a steel blade. Pulse until coarsely chopped.
  2. With the processor on puree, slowly add the olive oil through the feed tube until the pesto is thoroughly pureed.
  3. Add the Parmesan and pepper, puree for 1 minute.
  4. Serve immediately.
  5. Store in the refrigerator or freezer, in a tightly covered container.

Less Than 1 Carb Per Serving
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Written by

Keto Lee

Hi there! My name is Lee.
I’m a serial entrepreneur, and a foodie with a passion for health and well-being.

I have always loved cooking and baking, even as a little girl.

I’m originally from Queens and Long Island. Currently I’m living in New Jersey. I’ve been happily married to the love of my life, and my best friend, for 33 years. I have a beautiful and talented daughter, a very sweet cat, and a lovable Maltese.

I’m the best selling author of Healthy Body Connection, and a public speaker.

I personally live a low carb ketogenic lifestyle and I created Cooking Keto with Lee for anyone looking for great, kitchen tested, low carb and Ketogenic recipes.