Best-ever Homemade Basil Pesto

Keto Basil Pesto
Keto Basil Pesto

Homemade 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 4 servings.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 1.2g
(2%); Fat 25g (91.1%); Protein 4.4g (6.9%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

Print Recipe
Basil Pesto
Deeply-flavoured homemade pesto, delicious when stirred through warm shirataki noodles, or combined with cream cheese and used to stuff a chicken breast.
Keto Basil Pesto
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Sauces / Condiments
Prep Time 10 minutes
Servings
Ingredients
  • 70 g olive oil
  • 30 g pine kernels
  • 3 cloves garlic
  • 40 g basil leaves
  • 30 g Parmesan cheese finely grated
  • squeeze fresh lemon
  • salt and freshly ground black pepper
Course Sauces / Condiments
Prep Time 10 minutes
Servings
Ingredients
  • 70 g olive oil
  • 30 g pine kernels
  • 3 cloves garlic
  • 40 g basil leaves
  • 30 g Parmesan cheese finely grated
  • squeeze fresh lemon
  • salt and freshly ground black pepper
Keto Basil Pesto
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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. Blitz until smooth, stopping halfway to scrape down the sides of the bowl. Season with freshly squeezed lemon, salt and black pepper.
  3. These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Recipe Notes

The pesto can be used immediately, or it can be stored in the fridge for up to a week.

Macro Details per serving
2%          Carbs
6.9%      Protein
91.1%    Fat

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
Fibre                               0g
Protein                           4.4g

*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.

Allergens
Milk

Keto Basil Pesto

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done 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.

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