Pesto is a wonderfully versatile sauce. It's a great way to use up herbs which you have in abundance in your garden, plus it's easy to make and very low in carbs. You can use it with meat, chicken, fish and vegetables, or even as a salad dressing. The classic version is made from basil and pine nuts in a recipe supplied by a friend, Michaela, but I've also included some interesting versions I've tried using other herbs and nuts.

Pesto keeps well in the fridge and freezes very well. Freezing it in ice cube trays gives you handy portions ready to defrost as needed.

Basil & Pinenut Pesto

• 1 bunch fresh basil, washed well and spun dry
• 1/4 cup parsley, washed well and spun dry 
• 4 cloves garlic, peeled and crushed
• 1/2 cup finely grated parmesan cheese
• 1/2 cup pine nuts
• 1/2-1 cup extra virgin olive oil
• Salt and freshly ground black pepper

All the basil, pine nuts, garlic, parmesan and 1/2 cup of olive oil to a food processor. Pulse until you produce a thick puree. Add more oil as needed until the paste is runny enough to pour. Add your salt to taste.

Note: Allow 10 carbs for this recipe.

Pistachio Mint Pesto

• 1/2 cup pistachio nuts
• 40g mint leaves, washed well and spun dry
• 2 cloves garlic - peeled and crushed
• 1/2 cup finely grated parmesan cheese
• 4 tbsp extra virgin olive oil
• Salt and freshly ground black pepper

Place all ingredients in food processor and blend until very finely chopped. Add a little more oil if needed.

Note: Allow 14 carbs for this recipe.

Coriander & Lime Pesto

• 1 cup packed fresh coriander sprigs, washed well and spun dry
• 1/2 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
• 1/4 cup walnuts, toasted brown and cooled
• 1/3 cup extra virgin olive oil
• 3T finely grated parmesan
• 1/4t freshly grated lime zest
• Salt and freshly ground black pepper

Place all ingredients in food processor and blend until very finely chopped. Add a little more oil if needed.

Note: Allow 3 carbs for this recipe.

Use pesto...

• As a sauce with roast chicken
• As a topping on mushrooms
• On grilled or fried meats (steak or lamb for example)
• Over plain green vegetables, for example broccoli or beans
• Mixed in with mayonnaise and used to dress a salad
• On top of fish before wrapping with foil and baking
• As a dip to have with parmesan and almond crackers
• To stir through your scrambled eggs

Recipe by LCC Cook Jo and guest Michaela - www.lowcarbcooking.co.nz