Tropical Pesto Dip


  • 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


  1. To prepare the pesto, place all ingredients into a blender, pulse blender until finely chopped
  2. Serve on a Low Carb Co cracker topped with cherry tomatoes and Danish feta
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