Keto Pecan Pesto

Overheat photo of Keto Pest in a small glass jar garnished with basil and sitting on a plate with a spoon beside it.

5 from 4 votes

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, to serve over zoodles, or even to toss with veggies.

Prep Time7

Total Time7

Course: Sauce

Cuisine: American

Diet: Gluten Free

Keyword: Garlicky

Servings:

Calories: 119.3kcal

Author: Wendy Polisi

Equipment

High Speed Blender

Ingredients

2 cups fresh basil
2 cloves garlic minced
½ cup extra virgin olive oil
⅓ cup pecans toasted and cooled
2 ounces Parmesan cheese shredded
2 tablespoons fresh lemon juice
Salt and Pepper to taste

Instructions

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.

Notes

Storing Pecan Pesto

This recipe will keep in the refrigerator for up to one week. (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.)

Freezing Pesto

Pesto freezes beautifully and is fabulous to have on hand for a quick meal. You can freeze it in any freezer-safe container, but my favorite way is to freeze it in an ice cube tray. You can thaw it overnight in the refrigerator, or you can heat it over low in a saucepan straight from frozen. A microwave is also an option, but it will likely splatter a bit.

Nutrition