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 31 votes

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

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Servings: people

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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

Metric - US Customary

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

Tried this recipe?Mention @meganellam or tag #madcreations!