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.
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.
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.
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.
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!