Classic Basil Pesto (Low Carb | Keto | Easy)

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.
  • GarlicFresh 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:

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

Classic Basil Pesto

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.
Prep Time8 mins
Cook Time2 mins
Total Time10 mins
Course: Dip, Sauce
Cuisine: American, British, Italian
Keyword: basil, classic, keto, low carb, pesto
Servings: 8 (make 1 cup)
Calories: 126kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition Facts:
Calories:  126
Fat:  12.9g
Carbohydrates:  1.3g
Fiber:  0.3g
Net Carbs:  1g
Protein:  4.1g

Nutritional Disclaimer
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.



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