About
This keto recipe uses roasted asparagus and garlic for a twist on a classic pesto dressing – perfect for adding to grilled fish or meats.
The recipe can easily be multiplied as required if you wish to make a batch at a time.
Ingredients
- 10 small – spear – 5" long or less asparagus
- 3 ½ tablespoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon, grated parmesan cheese
- 1 tablespoon, whole pieces pine nuts
- 1 clove garlic
- ⅓ cup, whole pieces basil, fresh
- ¼ teaspoon salt, sea salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the tough ends from the asparagus and discard. Arrange the asparagus stalks across a shallow oven tray. Lightly crush the garlic and add to the tray with the asparagus. Drizzle with 1/2 a tablespoon of olive oil and bake for 10 minutes until tender.
- Add the roasted asparagus stalks and garlic to a food processor along with the Parmesan, pine nuts, basil and salt. Pulse to combine.
- Add the lemon juice and remaining olive oil to the food processor and blend again to form a pesto dressing.
Nutrition Facts
- Servings: 2
- Calories: 266.9kcal/1116.7kJ (per serving)
- Fat: 27.6g (per serving)
- Carbs: 3.7g (per serving)
- Protein: 3.4g (per serving)
