Homemade Pesto – Keto and Low Carb

homemade pesto

Pesto sauce is a great and very low carb way to add an Italian flair to your meal.  You can pour it over some shirmp, chicken, zucchini noodles (zoodles) or add a little extra flavor to your vegetables.  You can even freeze some to have on hand anytime you want!

I cannot stress enough how important it is to use quality ingredients in this pesto.  Since this is a no-cook sauce, you really want the best flavors, particularly in your olive oil and parmesan cheese.  Toasting the pignoli (pine nuts) adds a wonderful nutty flavor as well.  If you use quality ingredients, you will find this might be the best pesto you’ve ever made!

Ingredients

1/2 cup extra virgin olive oil

2 cups fresh basil (60 grams)

1/3 cup toasted pignoli (pine nuts) or toasted walnuts

2 cloves of garlic

1/2 cup + 2 teaspoons of grated parmesan cheese, divided

Squeeze of fresh lemon juice

Pinch of salt and pepper

 

Preparation

Add all the nuts, garlic, salt and pepper to the bowl of a food processor.

Pulse a few times, then add in the basil and lemon juice, pulse briefly.

With the food processor running, stream in the olive oil slowly until combined.

Add in the 1/2 cup parmesan cheese (reserving the 2 teaspoons) and pulse just enough to combine.

Add a little more olive oil if needed to make it loose enough to pour over zoodles.

Note: Pine nuts are used in traditional pesto sauces, but I know they can be difficult to find in some areas.  Walnuts are an excellent substitution in this case, and I definitely recommend toasting either nut you decide to use.

homemade pesto

Store leftovers in the fridge in an airtight container.

homemade pesto

I used mine to make Grilled Chicken Pesto over Zoodles.

grilled chicken pesto over zoodles keto and low carb

Homemade Pesto - Keto and Low Carb

Makes 6 Servings

Macros: Fat 25 grams – Protein 4 grams – Carbs (net) 1 gram



Homemade Pesto - Keto and Low Carb
Prep Time
5 mins
Total Time
5 mins
 
Pesto sauce is a great and very low carb way to add an Italian flair to your meal.  You can pour it over some shirmp, chicken, zucchini noodles (zoodles) or add a little extra flavor to your vegetables.  You can even freeze some to have on hand anytime you want!
Course: Condiment, sauce
Servings: 6
Ingredients
  • 1/2 cup extra virgin olive oil
  • 2 cups fresh basil (60 grams)
  • 1/3 cup toasted pignoli (pine nuts) or toasted walnuts
  • 2 cloves of garlic
  • 1/2 cup + 2 teaspoons of grated parmesan cheese divided
  • Squeeze of fresh lemon juice
  • Pinch of salt and pepper
Preparation
  1. Add all the nuts, garlic, salt and pepper to the bowl of a food processor.  Pulse a few times, then add in the basil and lemon juice, pulse briefly.  

  2. With the food processor running, stream in the olive oil slowly until combined. 

  3. Add in the 1/2 cup parmesan cheese (reserving the 2 teaspoons) and pulse just enough to combine. Add a little more olive oil if needed to make it loose enough to pour over zoodles.

Recipe Notes

This pesto freezes beautifully, so you can make a double batch and freeze some for later.  Another great tip, pour some into ice cube trays and freeze.  You can take out just what you need, when you need it! Note: Pine nuts are used in traditional pesto sauces, but I know they can be difficult to find in some areas.  Walnuts are an excellent substitution in this case, and I definitely recommend toasting either nut you decide to use.

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