Go Back
+ servings
Overheat photo of Keto Pest in a small glass jar garnished with basil and sitting on a plate with a spoon beside it.
Print Recipe
5 from 3 votes

Keto Pesto

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 mins
Total Time7 mins
Course: Sauce
Cuisine: American
Keyword: Garlicky
Servings: 12
Calories: 119.3kcal
Author: Wendy Polisi


  • High Speed Blender


  • 2 cups fresh basil
  • 2 cloves garlic minced
  • ½ cup extra virgin olive oil
  • 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.
    Photo of the ingredients for Keto Pesto in a blender.
  • 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.


Calories: 119.3kcal | Carbohydrates: 0.98g | Protein: 2.11g | Fat: 12.23g | Saturated Fat: 2.19g | Cholesterol: 3.21mg | Sodium: 76.14mg | Potassium: 27.42mg | Fiber: 0.33g | Sugar: 0.23g | Vitamin A: 247.9IU | Vitamin C: 1.84mg | Calcium: 65.85mg | Iron: 0.28mg