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!
Paleo, Low Carb & Keto Pesto
This pesto is the real deal, a family recipe (straight from la nonna of a friend!).
- 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.
If paleo or dairy free, substitute the Parmesan cheese with nutritional yeast. Add it little by little to taste.