Have you wondered if you Can you have pesto on keto diet? This homemade Keto Pesto recipe is Keto friendly and absolutely delicious. I have been asked this question, again and again. Can you have pesto on keto diet?
Can you have pesto on keto diet?
Yes! This easy Keto recipe is absolutely delicious and tastes good on a Keto pizza or Keto chicken recipe. See the recipe here.
Pesto is one of the kind of of recipes that I like because there are so many great ways to eat them.
If you doing menu planning for the week, you can make up a larger batch of low carb pesto and use it for multiple recipes.
Place 2 cups of fresh basil leaves into the bottom of a food processor. Pack them down so that there is plenty of room for the rest of the ingredients.
Add ⅓ c. of pine nuts.
Place 3 cloves of minced garlic in the processor.
Sprinkle in ½ cup of Parmesan cheese.
Top the cheese with salt and pepper to taste.
Pour in ½ cup of sunflower oil. Place the lid on the food processor, and blend for 3-5 minutes until you get the consistency you desire for your pesto. If your pesto seems too dry, you can add a bit more sunflower oil to the mixture. Use immediately.
How long does homemade pesto last?
I always turn my homemade pesto into a recipe and use it immediately, but you can also place the pesto into an airtight container and keep it in the fridge for up to a week, or the freezer for 3-4 weeks.
What do you put pesto on?
You can use your pesto as sauce on Cauliflower pizza, over chicken or over zoodles. There are so many great ways to eat pesto. It is a delicious option in the Keto diet.
Homemade Keto Pesto
Makes 6 Servings
2 c. Fresh basil leaves
½ c. Parmesan cheese
½ c. Sunflower oil
⅓ c. Pine nuts
3 Cloves of garlic minced
Salt and Pepper to taste
Place 2 cups of fresh basil leaves into the bottom of a food processor. Pack them down so that there is plenty of room for the rest of the ingredients.
Add ⅓ c. of pine nuts.
Place 3 cloves of minced garlic in the processor.
Sprinkle in ½ cup of Parmesan cheese.
Top the cheese with salt and pepper to taste.
Pour in ½ cup of sunflower oil.
Place the lid on the food processor, and blend for 3-5 minutes until you get the consistency you desire for your pesto. If your pesto seems too dry, you can add a bit more sunflower oil to the mixture.
Use immediately.
You can also place the pesto into an airtight container and keep it in the fridge for up to a week, or the freezer for 3-4 weeks.
Hello, I'm Melissa, the founder and visionary behind Everyday Ketogenic. With more than 12 years of experience in content creation, recipe development, and blogging, I've cultivated this platform into a leading resource for anyone interested in the ketogenic lifestyle. Everyday Ketogenic is my canvas, where I paint with words and ideas, bringing the keto world to life.
