You are going to go nuts for this delicious Keto Pesto! It literally the best pesto I’ve ever had! Packed with garlicky goodness, toasted pecans, basil, and a bit of lemon juice, this is a recipe you are going to want to keep on hand. It is perfect to make Pesto Chicken, Pesto Pizza, to serve over zoodles, or even to toss with veggies. With zero net carbs per serving!
Keto Pesto Backstory
If you want a pesto that stays bright green for days and that is less intense than raw basil pesto, try blanching the basil. To do this, place the basil in a heatproof strainer and then briefly dip into boiling water and then follow by an ice bath. Spread between two clean dish towels and blot dry.
Few things are as versatile as pesto sauce.
Pre-keto, I loved it over pasta. These days, I may be eating zoodles instead, but the love is still there. It is also fabulous on pizza, burgers, lasagna, chicken, or steak. Heck, I’ve even been known to drizzle it over eggs. (You have to try that one – so good!)
Made with simple ingredients, it packs a robust flavor that carries so many different types of dishes. (Remember – the taste is intense so you don’t want to drown a meal in it in the same way as you would something like Alfredo sauce.)
I had never made pesto with pecans before, and I was blown away by how much I loved this. I initially tried it with pecans because they are one of the lowest carb nuts, but I’ll keep making it this way for the flavor.
I love garlic, and if you are like me, you may want to add another clove or two to give it a bit more bite.
Tips for Making This Recipe
- If you want a pesto that stays bright green for days and that is less intense than raw basil pesto, try blanching the basil. To do this, place the basil in a heatproof strainer and then briefly dip into boiling water and then follow by an ice bath. Spread between two clean dish towels and blot dry.
- This recipe will keep in the refrigerator for up to one week or the freezer for up to a month. (Pesto with unblanched basil can get a bit darker kept in the fridge but it is still good to eat. I kept this for 5 days and did not experience this, but I have had it happen before.)
Variations for this Recipe
- If you prefer, you can use toasted pine nuts in place of the pecans.
- Substitute parsley for the pesto and add in two tablespoons of capers.
- Add 1/4 cup each of fresh oregano and mint
- Omit the Parmesan to make this recipe dairy-free. (It will still be great – promise.)
Tools to Make This Recipe
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- 2 cups fresh basil
- 2 cloves garlic minced
- 1/2 cup extra virgin olive oil
- 1/3 cup pecans toasted and cooled
- 2 ounces Parmesan cheese shredded
- 2 tablespoons fresh lemon juice
- Salt and Pepper to taste
- In a food processor or blender, combine basil, garlic, olive oil, pecans, Parmesan cheese, and lemon juice.
- Season to taste with salt and pepper.
- Process until smooth.
- Add water until the desired consistency is reached.
- Store in the refrigerator for up to one week.