Keto Spinach Pesto Cream Delight Recipe

Name: Keto Spinach Pesto Cream Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 100 g Baby Spinach; 150 g Spring Onion (Kandychi Path); 100 g Garlic - Single Clove; 200 g Dairy Craft Cremella Natural Cream Cheese; 250 g D'Lecta Feta; 750 ml Catch Clear Lemon N Lime Flavoured Water; 100 g Milky Mist Cooking Unsalted Butter; 1 pack (25 g) Snapin Nutmeg Powder; 1 kg Simply Staples Mineral Rich Sea Salt; 100 g Everest White Pepper; 180 g Greentokri Basil Pesto; 500 ml American Garden Apple Cider Vinegar; 250 ml Dabur Hommade Lemon Juice (Bottle); 200 g Sugar Free Green 100% Natural Made From Stevia

Fusion cuisine

About this recipe

A rich and creamy spinach dish with a keto-friendly twist, featuring a luscious pesto cream sauce and a hint of lemon zest for a refreshing dinner option.

Ingredients

100 g Baby Spinach
150 g Spring Onion (Kandychi Path)
100 g Garlic - Single Clove
200 g Dairy Craft Cremella Natural Cream Cheese
250 g D'Lecta Feta
750 ml Catch Clear Lemon N Lime Flavoured Water
100 g Milky Mist Cooking Unsalted Butter
1 pack (25 g) Snapin Nutmeg Powder
1 kg Simply Staples Mineral Rich Sea Salt
100 g Everest White Pepper
180 g Greentokri Basil Pesto
500 ml American Garden Apple Cider Vinegar
250 ml Dabur Hommade Lemon Juice (Bottle)
200 g Sugar Free Green 100% Natural Made From Stevia

Instructions

1. Place 500 g fresh baby spinach in a large soup pot over medium heat and pour 120 ml water evenly over the spinach. Toss the spinach until evenly dampened.
2. Cover the pot and cook the spinach just until wilted, about 3-5 minutes, stirring once. Drain the spinach in a colander and let it cool completely.
3. In a medium saucepan, add 120 ml Catch Clear Lemon N Lime Flavoured Water, 1 tablespoon unsalted butter, 4 teaspoons apple cider vinegar, 1/4 teaspoon lemon juice, 1/4 teaspoon ground nutmeg, 1/4 teaspoon sea salt, 1/4 teaspoon stevia, and 1 dash fresh ground white pepper. Bring the mixture to a gentle boil over medium heat.
4. Chop 1 spring onion and mince 1 fresh garlic clove. Add both to the saucepan with the mixture and reduce the heat slightly. Simmer uncovered until the onion is almost transparent.
5. Stir in 120 g cream cheese and 80 g fresh basil pesto into the saucepan mixture. Fold gently until the cream cheese has melted and the sauce is consistent and creamy. Adjust seasoning if necessary.
6. Coarsely chop the drained spinach and fold it into the sauce mixture until thoroughly blended. If desired, fold in 2-4 tablespoons crumbled feta cheese, one tablespoon at a time, until blended.
7. Serve the dish warm and enjoy your keto-friendly spinach pesto cream delight.