Artichoke Pesto - 5g Carbs, 2g Fiber

Artichoke Pesto - 5g Carbs, 2g Fiber

Categories: Condiment LowCal (Less than 300 cals) LowerCarbs
8 oz artichoke hearts -- fresh or frozen, but not marinated in oil
3 cloves fresh garlic -- (to-4) peeled and choppped
1/2 cup fresh Italian parsley leaves
1/2 cup fresh basil leaves
2 tablespoons fresh thyme leaves, Juice of one lemon -- or to taste sea salt freshly ground black pepper
1/2 cup toasted walnuts
1/2 cup Parmesan cheese
1/4 cup Olive oil -- as needed

In a food processor, chop the artichoke hearts and garlic together using about 6 pulses. Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes. Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed. Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result. Taste for seasoning.

Makes about 2 cups (8 one-quarter cup servings)
Per Serving (excluding unknown items): 148 Calories; 13g Fat (73.7% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 122mg Sodium
Exchanges: 0 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 2 Fat