Low Carb Rosemary and Macadamia Nut PestoThis Low Carb Rosemary and Macadamia Nut Pesto is a great ketogenic condiment or dip for those on a Keto Diet. It exchanges the classic basil and pine nuts in traditional pestos for a refreshing mix of rosemary, macadamia nuts, olive oil, and rocket (arugula).

Fresh herbs, nuts and oils make a perfect LCHF condiment to compliment your favorite low carb meal. Even better when many dips and spreads require no cooking, just blend.

We use our food processor for so many things. If you’re looking to invest in a food processor, we recommend this one. It even has it’s own bowl scraper built inside, you can blend and scrape all at the same time.

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Ingredients for Making Low Carb Rosemary and Macadamia Nut Pesto:

Instructions For Making Your Low Carb Rosemary and Macadamia Nut Pesto:

  1. In a food processor combine rosemary, garlic and macadamia nuts. Blend until finely chopped. Rosemary is quite a tough herb and if not blended finely, you will find some woody chunks in your finished product.
  2. Add arugula, lemon juice and parmesan. Blend until the arugula is finely chopped. Stop the food processor and scrape down the sides of the food processor with a spatula to ensure an even texture.
  3. Restart the food processor on a low setting and slowly pour the olive oil into the mix. Again stop the food processor part way through and scrape down the sides of the processor bowl.
  4. Taste your pesto and season with salt and pepper to your liking before giving one final blend. Serve with a cheese platter, roast lamb or as a condiment to whatever dish you deem fit. Enjoy!

If you want to make a larger batch of Low Carb Rosemary and Macadamia Nut Pesto, simply adjust the serving amounts in our easy to use recipe card below. The measurements and ingredients will adjust themselves, and all you have to do is follow the method.

Try using this recipe to make a version of our Pesto Flavored Compound Butter

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

Low Carb Rosemary Macadamia Pesto
5 from 4 votes
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Low Carb Rosemary and Macadamia Nut Pesto

This Low Carb Rosemary and Macadamia Nut Pesto is my favorite ketogenic versions of a pesto for those on a Keto Diet. It exchanges the classic basil and pine nuts for a refreshing mix of rosemary, macadamia nuts, olive oil, and rocket (arugula). There's nothing quite as satisfying as using fresh herbs, nuts and oils to compliment your favorite dish or snack.
Course Condiments, Snacks
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 people
Calories 212 kcal
Author Gerri

Ingredients

Instructions

  1. In a food processor combine rosemary, garlic and macadamia nuts. Blend until finely chopped. Rosemary is quite a tough herb and if not blended finely, you will find some woody chunks in your finished product.
    Low Carb Rosemary and Macadamia Nut Pesto Step 1
  2. Add arugula, lemon juice and parmesan. Blend until the arugula is finely chopped. Stop the food processor and scrape down the sides of the food processor with a spatula to ensure an even texture.
  3. Restart the food processor on a low setting and slowly pour the olive oil into the mix. Again stop the food processor part way through and scrape down the sides of the processor bowl.
  4. Taste your pesto and season with salt and pepper to your liking before giving one final blend. Serve with a cheese platter, roast lamb or as a condiment to what ever dish you deem fit. Enjoy!

Nutrition

Nutrition Facts
Low Carb Rosemary and Macadamia Nut Pesto
Amount Per Serving
Calories 212 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 16g
Cholesterol 3mg 1%
Sodium 82mg 3%
Potassium 75mg 2%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 3g 6%
Vitamin A 5%
Vitamin C 4%
Calcium 8%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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