Classic Basil Pesto (Low Carb | Keto | Easy)

This classic basil pesto is easy to make and tastes infinitely better than the ones you buy at the store. It can be used as a spread, dressing, dip or a sauce.

Perfecting Pesto…

There’s not many tips I can give you guys on perfecting pesto, simply because it is just so straight forward to make.

However, I highly recommend having all the ingredients all ready and measured out before starting, and I assure you, that you’ll be amazed at how quickly homemade pesto comes together.

Ingredients Required…

Pine Nuts – Traditional, classic pesto uses pine nuts. I lightly toast them first, to add a richer flavor to pesto. The downside of pine nuts is their price. They are expensive, so I only use a handful of them at a time. However, you can also use almonds, macadamia nuts, cashews or walnuts in place of them.
Fresh Basil Leaves – I like to have fresh herbs readily available for my cooking adventures, so I buy potted herbs. But, if you only need the basil for this recipe, then you can buy it pre-packaged from most supermarkets.
Olive Oil – This recipe requires a mild oil. I use the traditional ingredient; extra virgin olive oil, but it can be substituted for avocado oil instead.
Lemon Juice – I always add lemon juice to this pesto. You can try it without it, but I personally think it’s even more delicious with just a squeeze of acidity.
Garlic – Fresh garlic improves the taste of this recipe. However, if you don’t have any on hand, use garlic granules instead.
Parmesan cheese – This slightly nutty, salty cheese is the cheese of choice in most pesto recipes. It’s mild and just works perfectly with basil.
Salt and Pepper – Season with salt and pepper, and adjust the quantities depending on your taste buds.

What To Have With It…

Anything.

Ok, not quite anything. But it’s perfect to:

Stir it in with some cauliflower rice, courgetti/ zoodles or eggs.
Serve it as a dip along side Flaxseed Tortilla Chips or my award-winning Garlic Dough Balls.
Spread on some Buttered Dinner Rolls or as a base for low carb pizza.
Use it as a dressing for any salad, including substituting the mayo-dressing for this pesto, in this Chicken Club Zoodle Salad.
Use it as a marinade or sauce for your favourite grilled protein, such as chicken or shrimp.

Storing Pesto…

This pesto can store in an air-tight container, in the refrigerator, for up to 5 days.

Alternatively, pour it into ice-cube trays, cover with a freezer-proof bag, and freeze it for up to 6 months. Just note that if you freeze it, then it has to be thawed at room temperature for a few house, before you use or cook with it.

More Recipes You Might Like…

Creamy Basil & Asiago Pesto
Chicken Pesto Zoodle Bake
Tzatziki Sauce
Easy 5-Minute Pizza Sauce
Roasted Tomato Marinara Sauce

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