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.
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.
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.
Blitz until smooth, stopping halfway to scrape down the sides of the bowl. Season with salt and black pepper.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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.
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Macro Details per serving
Nutritional Information per serving
Calories 246Kcal / 1029kJ
Fat 25g of which saturates 4.3g Carbohydrates 1.2g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 0g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 1.2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’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 for you.