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.
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.
- 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…
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.
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…
Classic Basil Pesto
- 40g (¼ cup) pine nuts
- 42g (2 cups) fresh basil leaves
- 80ml (⅓ cup) olive oil
- 1 tbsp (15ml) lemon juice
- 2 tsp garlic, minced
- 33g (⅓ cup) parmesan cheese, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- In a small, dry frying pan toast the pine nuts on a low-medium heat. Toast for 1-2 minutes, stirring frequently, until very lightly browned.
- In a food processor, blend the basil and toasted pine nuts together.
- With the motor running on a low, add the lemon juice, garlic, parmesan cheese, salt and pepper..
- Once blended, keep the machine on a low, and slowly pour in the olive oil and continue to blend until smooth. Scrape down the sides, as needed.
- Serve straight away, or refrigerate until desired.
Net Carbs: 1g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.