If you have a jar of homemade keto basil pesto in your fridge you can make any meal flavourful in an instant. It’s so easy to make your own keto pesto and it is fresh compared to the store bought options. Fresh basil is so fragrant and delicious and makes the difference when making your own compared to buying pesto from the supermarket.
Keto Pesto
It can be difficult to find a pesto in the supermarket that does not contain undesirable ingredients, like vegetable oils. Making your own pesto is so quick and easy and the end result is delicious!
We hadn’t made pesto for ages and had forgotten just how delicious it is. At 0.5g total carbs per serve it’s a great way to add flavour to meats and vegetables.
Serving suggestions for keto pesto
Stir through zoodles or konjac noodles for a tasty “pasta” meal. Make up a batch of pesto on the weekend, to have ready in the fridge for a quick weeknight meal.
A spoonful over your scrambled eggs. Erika used to love tomato sauce on her scrambled eggs, but now she loves to top the eggs with basil pesto to add flavour.
Mix with mayo for a salad dressing. Store bought salad dressings without sugar and bad oils are hard to find. This dressing is very easy to make and tastes better than what you can find in the store.
Use as a sauce with grilled meats like steak, prawns or chicken.
As a dip with cheese crackers or vegetable sticks.
In our Oven-Baked Meatballs. Instead of using a store bought basil pesto, why not make your own.
Tag us on Facebook or Instagram with your keto pesto creations as we would love to see them and be inspired by you!
Check our other sauces and dips.
- Garlic yogurt sauce
- Honey Teriyaki Sauce
- Avocado lime dressing
- Baked feta with olives
- Everything but the bagel dip
- Keto bread & butter pickles
- Keto Nut Butter
- Keto Baked Camembert – Apricot & Walnut
- Roasted Capsicum Dip
- Keto Reuben Dip
Ingredients
- 1 bunch basil, leaves picked (approx. 50g)
- zest of ½ a Lemon
- ½ clove garlic, chopped
- 20 g pine nuts, toasted
- ½ cup extra virgin olive oil
- 1 tsp lemon juice
- ¼ cup parmesan cheese, finely grated
- salt & pepper
Instructions
- Pulse the basil leaves, garlic and lemon zest a small food processor or blender until finely chopped
- Add pine nuts and continue pulsing until finely chopped
- Add olive oil and lemon juice and pulse a couple of times to combine
- Stir in parmesan cheese. Season with salt and pepper to taste
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Nutrition Per Serve
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I make this keto basil pesto quite often. It’s delicious and so much better than store bought pesto sauce in jars. I use the pesto on salads, salmon and lamb chops. I also used it when I made a pesto pasta salad at Christmas time.
The pesto pasta salad was a great idea. Yum
I didn’t have pine nuts so I substituted with macadamia nuts. Hmmm Hmmm Good!!!
Great idea. Yum
How long would this last in the fridge?
We have kept it in the fridge for up to a week and it’s good.