This low carb and keto pesto just so happens to be a traditional Italian recipe (i.e. the real deal!). Whip it up in 10 minutes and you’ll never go store-bought again!
Traditional Keto Pesto 🍃
i.e. Straight from Italy 🇮🇹💨
This pesto is the real deal, a family recipe (straight from la nonna of a friend!). And while we love spruced up versions with kale, almonds and what not, the traditional Italian version simply wins time and time again. Plus, it just so happens to be naturally keto, which is always ideal in our book!
To make it paleo, you will have to stray from tradition and substitute the cheese for nutritional yeast. A different result, but surprisingly delicious.
Keep it simple
Great pesto is simple. But the quality of the ingredients is paramount here. So try to get hold of fresh and fragrant basil, good extra virgin olive oil and real Parmigiano Reggiano. They are the make it or break it elements here.
Oh, and toasting the pine nuts is also a game-changer. So don’t skip it!
Finally, use it as a pasta sauce (think zoodles), to fill up our precious keto ravioli, in pizza, sandwiches, and even as a dipping sauce for our keto radish wedges. Pesto is one versatile sauce.
Paleo, Low Carb & Keto Pesto
- 60 g fresh basil leaves to taste
- 35 g pine nuts lightly toasted
- 2 garlic cloves
- 30 g extra virgin olive oil
- 25 g Parmesan cheese freshly grated*
- kosher salt to taste
- water as needed
- Lightly toast pine nuts until golden in a dry skillet or pan over medium heat. Remove from pan and allow to cool.
- In a food processor or blender, combine the basil leaves, pine nuts, garlic, olive oil and parmesan cheese and process for a couple of minutes until a paste forms. Do not over-process into a puree, as we want to retain some texture. Season to taste. Depending on the use you're giving it, you may need to thin it out with a tablespoon or so of water.
Execellent recipe. Made with pine nuts once then with pecans; both delicious.
This was perfect. Made it once as stated and once with pecans. Both delicious!
Is this ok to freeze?
Thanks for sharing!!
It says it serves 4 but no serving size or definitive quantity was provided.
Is it per Tbsp or the entire finished product?
I think you meant 6 grams of basil not 60, right?
I never made pesto before but it turned out great. It was so full of flavor, I’ll never buy it from the store again! I used it in your Shrimp Zoodle dish and then made the Pizzettes from your cook book with the left overs. I’ll definitely be making lots of pesto this summer because both of those recipes were amazing!
Can you let me know what the actual serving size is??
What is the serving size?