1 cup Fresh sage leaves
1 cup Fresh basil leaves
1/2 cup Olive oil
1/4 cup Pecans
1/4 cup Grated Parmesan cheese
Salt and pepper, to taste
3-4 cups Kale, roughly chopped
1 cup Brussels sprouts, halved and roasted
Roughly 1 Tbsp. Sesame seeds
1/3 cup Shirataki noodles, prepared according to the package directions and chopped
1/2 cup Jalapeños, finely diced
1 Avocado, pitted and sliced
For the pesto, add all of the ingredients into a food processor.
Pulse until smooth and well blended.
Assemble the salad by tossing all of the ingredients into a large bowl.
Add the keto pesto as a dressing.