Keto Recipes

Keto Basil Pesto

The mean green pesto machine

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 pesto sauce recipe comes together in literally seconds and features everyday ingredients. Plus it has plenty of fat in it if you’re on the ketogenic diet. Toss it with zucchini spaghetti, turn it into a chicken pesto bake, drizzle it on salads, add it to sauces, eat it as is in a caprese salad… tell us how you’re using your pesto.

The perfect fat bomb

At 16 grams of fat per serving, it’s da bomb on Keto. Of course if you aren’t on Keto just use less oil when making it and use it in moderation. I’ve even made a keto vegan pesto without cheese. Sometimes I like to throw a spoon of pesto into my scrambled eggs, that’s kind of how I invented my ‘green eggs’ from the green eggs and ham recipe.  I also find that if you trying to keep your carbs low, it’s a great replacement for my Keto marinara sauce on your pizza recipes.

Nutrition Info (Per serving)

  • Calories: 142
  • Net Carbs: 0g
  • Carbs: 0g
  • Fat: 16g
  • Protein: 2g
  • Fiber: 0g

This recipe makes 12 servings. 1 Serving = about 15 grams. Get this recipe on myfitnesspal.

Keto Basil Pesto
Keto Basil Pesto
Yum
Votes: 18
Rating: 3.67
You:
Rate this recipe!
The perfect Keto condiment
Servings Prep Time
12 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
5 minutes
Keto Basil Pesto
Keto Basil Pesto
Yum
Votes: 18
Rating: 3.67
You:
Rate this recipe!
The perfect Keto condiment
Servings Prep Time
12 servings 5 minutes
Cook Time
5 minutes
Servings Prep Time
12 servings 5 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Grate the Parmeasn cheese and blend along with the pine nuts and garlic
  2. Add in the parsley, basil, olive oil, lemon juice and salt
  3. Blend to a smooth paste.
  4. Store in the fridge, Use in pasta and even on pizza.

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12 Comments

  • Reply
    Lelio
    March 9, 2018 at 10:11 am

    Dear Sahil,
    My name is Lelio, I’m just start to try some of your recipes and I love them!!
    I’m Italian and I often go to the region where the original pesto came from, so I have the opportunity to compare different pesto recipes with the original one.
    If you are interested in a recipe that come closer to the original one, you can try this one:

    3-4 (pasta) serving:
    half garlic glove
    25 grams of pinenut
    50 grams of parmesan
    50 grams of extra virgin olive oil
    50 grams of Basil

    I crush garlic, pinenut and parmesan with half of the oil in a blender. This mix is already pretty tasty!
    Then I add basil and the rest of the oil and I crush it a little less fine.

    Thanks a lot for you work!

    P.S. The original recipe has half parmesan and half pecorino cheese, but is quite good with parmesan alone. 😉
    Also the servings number are calculate base on a pasta dish. As a topping you can count easily to 12 serving as you did.

    • mm
      Reply
      Sahil Makhija
      March 11, 2018 at 8:26 am

      hey thank you so much for this! Much appreciated.

  • Reply
    Mary Joy Melloria
    March 15, 2018 at 4:58 am

    Hi Sahil, I wanted to try your pesto, but otheringredient like parmesan cheese is costly for me here in our country, is cheddar cheese can be an alternative? And the peanut for pinenuts, I cannot find pinenuts here?

    Your fan,
    Sweetjoi 😊

    • mm
      Reply
      Sahil Makhija
      March 16, 2018 at 5:25 am

      hey you can skip the cheese part and just add cheddar in your keto pasta and stuff directly and instead of pine nuts use walnuts.

      • Reply
        Hiral
        July 15, 2018 at 9:11 am

        Do I soak and peel the walnuts or can I use them directly? Also, is the quantity going to be the same as pine nuts? Thanks in advance!

        • mm
          Reply
          Sahil Makhija
          July 16, 2018 at 3:19 am

          I would do it with the skins directly, I’m not fussy but you can soak and peel them if you like. And yes same quantity.

  • Reply
    JN
    May 4, 2018 at 11:35 pm

    Hi, I am a bit confused as we call the yellow Lemon as Lemon but you seem to call it Lime juice. Here in the US we have 2 varities, Green, which we call Lime (they are smaller) and Yellow, that we call Lemons (they are bigger). If you could clarify that,, it would be great.
    Thanks so much for your recipes, so easy to make as I am challenged when it comes to cooking. :-((

    • mm
      Reply
      Sahil Makhija
      May 7, 2018 at 3:49 pm

      You want the Yellow Lemon

  • Reply
    Meesh
    August 9, 2018 at 4:10 pm

    Hi, Sahil! This recipe looks fantastic. However, my husband can’t eat pine nuts or walnuts. In the past, I’ve used unsalted sunflower seeds as a replacement in pestos — do you think that would work well here?

    • mm
      Reply
      Sahil Makhija
      August 14, 2018 at 1:37 pm

      Yes it will work for sure.

  • Reply
    Arnaud
    February 28, 2019 at 7:43 am

    Hi Chef ! I have heard that Pine nuts are not great for Keto…are you sure they have 0 Carbs ? I doubt that…
    Check this visual guide by Keto doctor >

    https://www.dietdoctor.com/low-carb/keto/nuts

    • mm
      Reply
      Sahil Makhija
      March 1, 2019 at 2:49 am

      Arnaud, so we use a small amount of them in this recipe and it’s broken up into a lot of servings so the carbs per serving is less than once hence not shown. It’s 9 net carbs in 100 grams. Mine calls for 20 grams which means that’s 1.8g of net carbs in this recipe. Now divide that 1.8 grams over 12 servings which is 0.15g of net carbs per serving of pesto. Hope that clears it up.

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