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- 45 g basil, washed and hard stems removed, 2 cups
- 15 g coriander (if you don’t like coriander, swap for more basil), washed, 1 cup
- 15 g mint, washed and hard stems removed, 1 cup
- 30 g pine nuts
- 1/2 tsp salt
- 60 g extra virgin olive oil
- 40 g lime juice
- To prepare the pesto, place all ingredients into a blender, pulse blender until finely chopped
- Serve on a Low Carb Co cracker topped with cherry tomatoes and Danish feta
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