This versatile little sauce can be used as a marinade for grilling fish or chicken. It’s wonderful on low-carb “mock noodle” Italian dishes. I’ve made a very tasty spaghetti squash dish with this as well. It’s also a delightful addition to salads made of tomatoes, olives, quinoa or cucumber. I’ve even put this into wild rice pilaf and wild rice salads.
NOTE: You may be wondering why no Parmesan cheese, a usual ingredient in this classic sauce. I prefer to add that as I prepare recipes, as I like it omitted when using as a meat marinade, but like it included in my Italian recipes. 🙂 Just add 1T. Parmesan right before using the sauce for that cheesy taste! This recipe is Induction friendly if you leave out the nuts. It is suitable for Keto diets, Primal and Paleo as well.
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½ c. olive oil
20 fresh sweet basil leaves (you may like more, but too much basil disagrees with my tummy)
1 oz. pine nuts, ground (or walnuts, almonds or macadamias)
2 cloves garlic, minced
Pinch of salt
Dash Crushed Red Pepper Flakes (optional)
DIRECTIONS: Place all ingredients in your blender or food processor and pulse a few times to chop/blend it. If not using it all up at once, store in a tightly lidded jar in your refrigerator.
NUTRITIONAL INFO: This makes about 3/4 cup of sauce, or 12 T. Each tablespoon will contain:
10.2 g fat
.67 g carbs, .33 g fiber, .35 NET CARBS
.56 g protein
9 mg sodium