Best-ever Homemade Basil Pesto

Keto Basil Pesto
Keto Basil Pesto

Homemade basil pesto doesn’t last very long in our home due to its versatility, dynamite flavour and the ease of which it can be thrown together. Spend two extra minutes toasting the pine kernels and lightly frying the rawness out of the chopped garlic and you will be good to go. Fresh homemade pesto is superior to anything you will buy in the store – nothing beats it. This recipe makes a small tub (approximately 175g / 6oz), or 4 servings as calculated.
 

– – – – – – PER SERVING – – – – – –
Carbs 1.2g | Fat 25g | Protein 4.4g
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*IN THE NEWS*: My cookbook KETO KITCHEN (published by Kyle Books, London) is now available to purchase in paperback or e-book. Click here to read more about where it can be purchased (where ever you are in the world), plus some of the fantastic reviews that have been coming in!

 
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya
 

Keto Basil Pesto
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Homemade Basil Pesto (Keto)

Deeply-flavoured homemade basil pesto, delicious when stirred through warm shirataki noodles, or combined with cream cheese and used to stuff a chicken breast. (For my UK readers, scroll to the end of the recipe to see image ads of the products I use.)
Course Sauces / Condiments
Cuisine General
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 70 g (2.5 oz) olive oil
  • 30 g (1 oz) pine kernels
  • 3 cloves garlic, peeled and roughly chopped
  • 40 g (1.4 oz) basil leaves
  • 30 g (1.1 oz) Parmesan cheese, finely grated
  • squeeze fresh lemon
  • salt and freshly ground black pepper

Instructions

  • Have all your ingredients prepped and ready.
    Homemade Pesto
  • Take one tablespoon from the measured olive oil and add to a pan along with the pine nuts and roughly chopped garlic. Cook over a moderate heat for a minute or two until the pine nuts and garlic turn golden. Set aside to cool slightly.
    Homemade Pesto
  • Place the basil leaves, grated Parmesan and all the remaining olive oil to a small food processor. Tip in the roasted pine nuts and garlic, as well as the oil it was fried in. Add a generous squeeze of lemon.
    Homemade Pesto
  • Blitz until smooth, stopping halfway to scrape down the sides of the bowl. Season with salt and black pepper.
    Homemade Pesto
  • Store in the fridge for no longer than 3-4 days. There are plenty of recipes on this site that uses this pesto. Use the search bar to run a search on "pesto".

The pesto can be used immediately, or it can be stored in the fridge for up to a week. If you are a vegetarian or avoiding dairy, you can replace the Parmesan with a tablespoon of Nutritional Yeast Flakes.

A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.

Keto Basil PestoFor those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category.
I have disabled the print option for my recipes (doing my bit to save the trees), so be sure to bookmark this page in your browser for future reference.

UK READERS: Missing anything you might need? The green links on the recipe above are directed at the global Amazon market and will auto-direct to your country (if you are not in the USA) and possibly show up an incorrect product. However, the image ads below are especially targeted at UK readers, and will link to the products I use and recommend.


Nutrition

Calories: 246kcal | Carbohydrates: 1.2g | Protein: 4.4g | Fat: 25g

Best-ever Homemade Basil Pesto
Summary
recipe image
Recipe
Basil Pesto (Keto)
Author
Published On
Total Time
Average Rating
51star1star1star1star1star Based on 9 Review(s)
Nutritional Information per serving
Calories                         246Kcal / 1029kJ
Fat                                 25g
Carbohydrates              1.2g
Protein                           4.4g

Allergens
Milk




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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.



4 Comments

  1. I made this today to go with the pesto stuffed chicken and it was soooooo lovely. We have quite a bit left over and have my meals planned for the week so won’t use it. Can it be frozen?

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