Keto Pesto is one of those things you can make so fast, so easy and also so delicious! I have always loved this recipe since my first bite of it. It’s a staple at our house and now I make it often to have around. The perfect keto pesto recipe!

I am a huge fan of the ketogenic diet as it is a great way to burn fat during the week, and keep it off during the weekends! This recipe is a simple recipe of homemade pesto, which can be used on anything. At around 16 grams of fat per serving, it’s da bomb on Keto.

For keto, or even otherwise, Pesto is an incredible condiment to have on hand – it’s great on pizza, pasta, meat, fish etc. This basil and parsley keto pesto sauce recipe comes together in literally seconds and features everyday ingredients.

Whether you’re a newbie to the ketogenic diet or someone who’s been following it for years, chances are you’ve got a jar of homemade keto pesto in your pantry. Whilst it’s great for adding some extra flavor to your meals, I do worry about that extra oil that goes into those jars. So, I’ve decided to make my own keto pesto at home, this time, using a low-carb, high fat version.

Pesto is a traditional Italian condiment. It adds such great flavor to just about anything. Try it on fish, grilled chicken, veggies, or whisk it into salad dressings or mayonnaise. It’s incredibly versatile and I always recommend having a stash in your fridge or freezer. Just remember that the best pesto recipe consists of a good quality ingredient.

Why purchase store-bought pesto when you can create your own in under 30 seconds for a fraction of the cost? And the flavor… it’s better than any ready-made alternative!

Keto Pesto Recipe:-

Prep Time: 5Min. Cook Time: 5Min. Total Time: 10Min.

Ingredients

2 cups Fresh Basil Pressed into measuring cup
4 Garlic Cloves
1/3 cup pine nuts
2/3 cup grated parmesan cheese
1/2 cup olive oil
1 tsp Salt
1 tsp Pepper

Instructions

Combine all of the pesto ingredients, along with a couple tablespoons of olive oil. Use a food processor or a blender to make the sauce.
Mix in the remaining oil a little more.
Pulse intermittently, scraping sides occasionally with a spatula, until the desired consistency is reached.

Nutritional value: 162 calorie Serving: 8

Special equipment is suggested.

Food processor or blender

Tip!

Homemade pesto sauce can be stored in the refrigerator for about 7-14 days. If you want use it within two weeks, you should definitely freeze it as it freezes really well! Simply pour your homemade pesto sauce into small, freezer-safe containers and freeze until solid. Once they are frozen, you can pop them out and put them into a freezer bag.

For Allergy free:

Vegan pesto sauce – omit the Parmesan cheese and add some nutritional yeast instead.
Nut-free pesto sauce – simply replace the nuts with seeds, such as pepitas or sunflower seeds.

There are so many low-carb and keto recipes which go so well with pesto and can make your food yummy and delicious. They seem to be favorite of everyone and keto friendly too. One can have pesto sauce with so many things like pizza, pasta, salads etc. In sauces, soups, and stews, this pesto is fantastic. Salads and spreads, to name a few… Yum!

Frequently Asked Questions

Is pesto OK for keto diet?

Yes, pesto is a great option for keto diet.

Is pesto good for weight loss?

Yes, pesto is a good source of protein and fiber. It also contains many vitamins and minerals that are beneficial to your health.

What can I use instead of nuts in pesto?

You can use pine nuts, walnuts, or almonds.

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