Try this tasty keto pesto recipe that’s perfect for everything! Spread it on eggs, use it as a dip, put it on chicken, or just eat it by the spoonful!

I love pesto, especially in the spring when basil is available at the farmers market! Since spring is just around the corner, I thought I’d share my favorite pesto recipe that’s low carb and keto. I love this pesto and keep a jar of it in the fridge ALL THE TIME.
Pesto itself isn’t too high in carbs, but if you’re keto and really trying to keep carbs low, you’ll want to make keto pesto to keep your carbs in check. The main carb culprit in pesto is the pine nuts, which are higher in carbs. Thankfully, it’s easy to swap pine nuts with a lower carb nut like pecans or macadamia nuts. I’ve tried both and enjoy my keto pesto best with pecans.
How To Make Keto Pesto
For this recipe you’ll need fresh basil, parmesan cheese, pecans, olive oil, fresh garlic, salt, and pepper.
Add the basil, parmesan cheese, pecans or macadamia nuts, olive oil and garlic cloves to a food processor bowl. Process on high for 30-60 seconds or until a pesto sauce forms. Next, add salt and pepper to taste.
How To Use: My favorite way to use pesto in dishes is on zucchini noodles, keto pasta, over chicken, or on top of gluten free pizza. I’ll also drizzle pesto over my salad and use it as a dressing.

FAQ
- Can I freeze this pesto? Yes! I like to add freeze it in ice cube trays or small freezer safe bowls. Store the frozen pesto in freezer safe containers for up to a month.
- Can I make this keto pesto dairy-free? Yes, I actually have given up dairy recently and have made this pesto with nutritional yeast instead of parmesan cheese. Nutritional yeast has a nice cheese flavor and is high in b vitamins. Add 2-3 tbsp to this basil pesto instead of parmesan cheese.
Related recipes:
Print
Keto Pesto Recipe
Try this tasty keto pesto recipe that’s perfect for everything! Spread it on eggs, use it as a dip, put it on chicken, or just eat it by the spoonful!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Condiments
- Method: Food Processor
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup parmesan
- 1/3 cup pecans
- 1/3 cup olive oil – I buy my olive oil from here (referral link)
- 2 garlic cloves
- 1/4 teaspoon sea salt
- black pepper
Instructions
- Add the basil, parmesan cheese, pecans or macadamia nuts, olive oil and garlic cloves to a food processor bowl.
- Process on high for 30-60 seconds or until a pesto sauce forms.
- Next, add salt and pepper to taste.
Notes
To make this recipe dairy free or paleo, switch out the parmesan cheese with 2-3 tbsp of nutritional yeast.
Nutritional data reflects the whole recipe. There are 5.6g net carbs for the whole recipe.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 1020
- Sugar: 2.9g
- Sodium: 442.9mg
- Fat: 103.3g
- Saturated Fat: 17.4g
- Trans Fat: 0g
- Carbohydrates: 10.4g (5.6g net carbs)
- Fiber: 4.8g
- Protein: 19.3g
- Cholesterol: 25.4mg
Question…..
Should the basil leaves be packed in the measuring cup?
Yes!