Classic Keto Pesto Sauce

Fresh Flavor, Keto Style – Classic Keto Pesto Sauce

If you’re following a keto diet, sauces are your secret weapon to elevate every meal without adding carbs. This Classic Keto Pesto Sauce is a kitchen essential you’ll want to keep on hand at all times. Whether you’re tossing it with spiralized zucchini, using it as a spread for grilled chicken, or spooning it over eggs, it packs bold herbaceous flavor and is loaded with healthy fats—ideal for your low-carb lifestyle.

The origins of pesto trace back to Genoa, Italy, where it was made using a mortar and pestle. We’ve made it blender-friendly and keto-compliant, cutting out sugars and additives while preserving that authentic richness.

Why you love this recipe:

• Fast & Fresh – ready in 10 minutes
• Keto-Approved – only 1.5g net carbs per serving
• Versatile – perfect on meats, eggs, veggies, or dips
• Nutrient Dense – rich in Vitamin K, Magnesium, and healthy fats

This keto pesto is so good, you’ll want to double the batch and freeze it in ice cube trays for easy meal prep! It is rich in flavor and perfect for your low-carb meals. Made with basil, Parmesan, and olive oil, it’s ideal for zoodles, chicken, or dipping!

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Classic Keto Pesto Sauce

Author: simplydelicious Cooking Method: No Cook Cuisine: Greek Recipe Keys: Low Carb Diet

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins

Servings: 8 Estimated Cost: $ 4.50 Calories: 165

Best Season: Summer

Dietary:

Gluten Free Ketogenic Mediterranean Diet

Description

This Classic Keto Pesto Sauce is bursting with fresh basil, Parmesan, garlic, and healthy fats—perfect for zoodles, grilled chicken, or even a keto pizza base. It's creamy, herbaceous, and low in carbs!

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 2 cups fresh basil leaves, packed
• ¹⁄₂ cup extra virgin olive oil
• ¹⁄₃ cup pine nuts (or walnuts for a budget option)
• ¹⁄₂ cup freshly grated Parmesan cheese
• 2 cloves garlic
• 1 tbsp lemon juice (freshly squeezed)
• Salt and pepper to taste

Instructions

1. 1- Toast Nuts (Optional):

   In a dry skillet over medium heat, lightly toast the pine nuts or walnuts for 2–3 minutes until fragrant. Let cool.

   Mark as complete

1. 2- Blend Basil and Garlic:

   In a food processor or blender, add basil leaves and garlic cloves. Pulse a few times until roughly chopped.

   Mark as complete

1. 3- Add Nuts & Cheese:

   Add toasted pine nuts and Parmesan cheese. Pulse again until the mixture is finely ground.

   Mark as complete

1. 4- Stream in Olive Oil:

   With the processor running, slowly stream in olive oil. Blend until smooth and creamy.

   Mark as complete

1. 5- Add Lemon & Season:

   Add lemon juice, salt, and pepper. Pulse to combine. Taste and adjust seasoning if needed.

   Mark as complete

1. 6- Store:

   Transfer to a jar and top with a thin layer of olive oil to preserve freshness. Store in the fridge for up to 1 week or freeze for longer.

   
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 2

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Amount Per Serving

Calories 165kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 3g15%

Cholesterol 5mg2%

Sodium 100mg5%

Potassium 75mg3%

Total Carbohydrate 2g1%

Dietary Fiber 0.5g2%

Sugars 0.3g

Protein 3g6%

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Manganese 18 mg

Net Carb 1.5g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a dairy-free version, replace Parmesan with nutritional yeast and skip cheese entirely for a paleo-friendly pesto!

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