Jamaican Stir Fry with Keto Pesto
A keto-friendly twist on traditional Jamaican stir fry, featuring a homemade pesto sauce made with Parmigiano Reggiano.
Ingredients
- ●500g Pork tenderloinsliced into 1-inch pieces
- ●1 bunch Fresh basilchopped
- ●1 cup Parmigiano Reggiano cheesegrated
- ●2 tbsp Avocado oil
- ●1 bunch Fresh scallionschopped
- ●1 tsp Cayenne pepper
- ●1 tsp Garlic powder
- ●1 tsp Salt
- ●1/4 cup Fresh cilantrochopped
- ●2 tbsp Lime juice
Instructions
- 1
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
- 2
Add the sliced pork tenderloin and cook until browned, about 3-4 minutes.
- 3
Remove the pork from the skillet and set aside.
- 4
Add the remaining 1 tablespoon of avocado oil to the skillet.
- 5
Add the chopped scallions, cayenne pepper, and garlic powder to the skillet and cook for 1 minute.
- 6
Add the chopped basil and cook for an additional minute.
- 7
Return the pork to the skillet and stir in the grated Parmigiano Reggiano cheese.
- 8
Season with salt to taste.
- 9
Serve the Jamaican stir fry hot, garnished with chopped cilantro and a squeeze of fresh lime juice.
- 10
Serve with a side of keto pesto sauce, made by blending together 1/2 cup of grated Parmigiano Reggiano cheese, 1/4 cup of chopped fresh basil, 2 cloves of minced garlic, and 2 tablespoons of avocado oil.