April 11th, 2021
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!
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.
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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.
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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
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.
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.
More Great Recipes to Try
Here are just a few of my favourite keto recipes that you can serve pesto with
- Sous Vide Wagyu Steak
- Keto Beef and Broccoli
- Keto Cheese and Bacon Scrolls
- Keto Chicken Shawarma
- 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 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.
Calories: 114kcal
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Servings: 6 people
Tap or hover over number to scale ingredientsEquipment
- 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.
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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6 Comments
A quick and simple pesto that can be added to a dish or eaten with a cracker – delicious!
Such an easy delicious recipe. I have even frozen it in ice cube batches and just taken out a small portion as i need it. Everyone loves it. My go to snack food!
This recipe is very tasty and very quick and easy to make.
Made it with my fresh basil out of our garden.
I love this simple, easy and very tasty recipe. I have fresh basil growing and it’s so good to use it in this very simple way .
Great flavour easy to make. My 7 and 10 year old also loved it and had it on their pasta
Awesome! I love hearing the kids enjoyed the dishes too.