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Keto Pesto Recipe | Easy Zero Carb Pesto Sauce

An amazing keto pesto sauce recipe that you will love. Ready in under 10 minutes, fresh, delicious, easy and ZERO net carbs. How awesome is that!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Is pesto keto? Well yes, it is! This recipe needed no tweaks to make it keto, but I have made it absolutely tasty for you.

We all love easy and fresh keto recipes at our fingertips and that is exactly why I am posting this recipe today.

Why we Love This Recipe

We can all love this keto recipe just because

a) it tastes crackingly good

b) it takes less than 10 minutes to make

c) an easy basil pesto is a great with a lot of dishes as well as a dip

d) there is little to no carbs in pesto sauce

The Ingredients for Pesto Sauce

pesto ingredients on a wood backdrop.

With only 6 ingredients a great pesto sauce is super easy to make.

My HOT TIP is to use avocado oil. It tastes amazing and adds a gorgeous dark green hue to the basil pesto. I use Grove Avocado Oil which is very dark green and a personal favourite. (And yes, you can get it in the supermarket).

Pine nuts – while this recipe uses pine nuts you can honestly substitute any nuts you prefer.

How to Make It

Making basil pesto at home is very easy.

You will need a food processor or blender. I have included methods for both a food processor and basil pesto using a Thermomix. Both ways will make a perfect pesto.

Step 1. It really is as simple as toasting the pine nuts first. I do this in a pan over medium-high heat until they are lightly golden in colour. This step gives the pesto a nutty flavour from the toasting. Do this with any nuts you are using.

Step 2. Place all the ingredients into a food processor or Thermomix and chop until smooth. If you need to scrape down the sides of the bowl and process again for a smoother consistency, then go for it. I prefer my pesto a little on the chunky side.

a baked brie with pesto
A baked Brie topped with basil pesto is not only delicious but very impressive to look at!

Quick Tips and FAQs

How to make a nut free pesto?

Oh, this one is easy. Seeds also work well in a pesto. I love toasted hemp seeds, pepitas or sunflower seeds as a nut free pesto alternative.

Can I freeze pesto?

You sure can. Personally, I prefer it fresh but if you would like to make it in a large batch then freeze it in an airtight bag.

How long does pesto last?

Any pesto sauce is best used within 2-3 days of making it. If it has been left in the fridge longer, I would use it in cooking rather than a fresh sprinkle over the top of a meal or dip.

What is the best way to serve pesto?

I love it sprinkled over a casserole, soup or baked breads and galettes. Basil pesto is also perfect for the lunch box or cheese platter.

a chicken galette cut into pieces.
The Farmhouse Galette from Keto Loco

More Great Recipes to Try

Here are just a few of my favourite keto recipes that you can serve pesto with

  1. Sous Vide Wagyu Steak
  2. Keto Beef and Broccoli
  3. Keto Cheese and Bacon Scrolls
  4. Keto Chicken Shawarma
  5. Keto Chicken Alfredo Pizza

I hope you love my keto pesto recipe. If you do make it then don’t forget to tag me on your creations on social media. Join us on Facebook or Instagram and show us what you have been making in your keto kitchen. xoxo

Keto Cookbooks & Ebooks
keto pesto in a speckled bowl.

Keto Basil Pesto

The best keto basil pesto. Packed with loads of fresh basil goodness this is a tasty easy keto recipe that you are going to love.
5 from 1 vote
Prep Time: 4 mins
Cook Time: 3 mins
Total Time: 7 mins
Course: Dips and Spreads, sides
Cuisine: Australian
Diet: Gluten Free
Recipe Category: Low Carb
Calories: 114kcal
Author: Megan Ellam
Servings: 6 people
Tap or hover over number to scale ingredients
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Equipment

  • Food Processor

Ingredients

  • 3 tablespoons pine nuts (30g)
  • 1 cup fresh basil leaves, packed (60g)
  • 1 clove garlic
  • 3 tablespoons extra-virgin olive oil or avocado oil (60g)
  • 0.25 cup parmesan cheese 25g
  • 1 teaspoon lemon zest finely grated
  • Salt and pepper to taste

Instructions

CONVENTIONAL METHOD

  • Lightly toast pine nuts in a small frying pan over medium heat, stirring occasionally. Be careful not to burn. Allow to cool before using.
  • Place basil, garlic, olive oil, parmesan, lemon zest, and cooled pine nuts into a food processor. Blend until a paste forms. Season with salt and pepper.

THERMAL METHOD

  • Lightly toast pine nuts in a small frying pan over medium heat, stirring occasionally. Be careful not to burn. Allow to cool before using.
  • Place basil, garlic, olive oil, parmesan, lemon zest, and cooled pine nuts into the mixer bowl and chop 10 sec/speed 7. Season with salt and pepper.

Notes

SUBSTITUTIONS
Swap the pine nuts for macadamias, almond or cashews.
Basil can be swapped for any soft green leafy herbs of vegetables like parsley or kale.
STORAGE
Store in an airtight jar for up to 5 days in the fridge.
SERVING SUGGESTIONS
Serve as a side or sauce for any protein. Serve with cheese, or vegetables, dips and crackers.
 
 
 

Nutrition

Serving: 1serve | Calories: 114kcal | Carbohydrates: 1g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 67mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg | Magnesium: 17mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!

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