This Low-Carb Keto Pesto Sauce is super easy to make, can be used in a number of recipes, and is THE BEST pesto recipe around thanks to a few simple tricks. Plus, it's naturally gluten-free, and with a simple substitution, it can also be made dairy-free, paleo, and whole30!

I absolutely adore this homemade keto pesto with all its fresh, garlic-y, cheesy flavors! And with a few simple tricks, it's absolutely the BEST pesto recipe around

Whether it's with Zucchini Noodles, Pesto Chicken, or simply used as a dip, spread, pizza sauce with fathead dough, salad dressing, or anything else - this basil pesto is one of the easiest and healthiest ways to add flavor to any dish!

Plus it only has 1.5 net carbs per serving and is definitely a recipe you'll want to keep on hand.

And if you're looking for more keto summertime recipes, I think you'll love this keto tzatziki sauce, chocolate chip zucchini muffins, greek chicken, and chimichurri recipe!

Or this Blueberry Milkshake from Food Doodles looks yummy too! Just be sure to use keto ice cream and keto maple syrup 👍

Jump to:

• 💭 Frequently asked questions
• Ingredients
• 🔪 Easy instructions
• Storage instructions
• How to freeze basil pesto
• Variations
• Substitutions
• Top tips
• 📖 Recipe
• 💬 Comments

💭 Frequently asked questions

Ingredients

Here are the simple ingredients you will need:

• Fresh Basil - You'll need to start with fresh basil. The recipe does not work well with dried basil. Fresh is a must. If you don't have any fresh basil growing in your garden, you can always find some year-round in the produce section of your local grocery store.
• Parmesan Cheese - Adds cheesy goodness! I recommend the shredded variety, not the powdered variety that comes in a jar with a green lid! Even though the powdered variety will work, shredded parmesan cheese lends a better taste and texture.
• Extra Light Tasting Olive Oil Or Avocado Oil - While I love extra virgin olive oil, I don't recommend it for this recipe because it can leave a bitter aftertaste. I recommend extra light-tasting olive oil or avocado oil because they have a neutral taste and are not bitter. Use more for a smoother sauce.
• Garlic - Because who doesn't love garlic!?!
• Lemon Juice - This brightens up the flavor and keeps the color bright. Try to use fresh lemon juice if possible.
• Sea Salt - Enhances the flavor. If it tastes "flat", it needs more salt.

🔪 Easy instructions

Step #1: Add garlic, pine nuts, and parmesan cheese to the bowl of a food processor. Processes until finely minced.

💭Tip: To get the most flavor out of your pine nuts, toast them on a dry skillet over medium heat. Toss them often until golden brown and fragrant. Cool before using in the recipe.

Step #2: Remove the basil leaves from the stem. Add the fresh basil and pulse to combine.

Step #3: While the processor is running, slowly drizzle the olive oil through the chute.

💭Tip: Even though I sometimes add all of the ingredients at once (like in the pictures above), for the brightest green, add the basil AFTER processing the nuts and garlic because overworked basil can turn a dark color.

Step #4: Season with sea salt and fresh lemon juice.

Storage instructions

Store this keto pesto sauce tightly covered in the fridge for up to 5 days, adding a generous drizzle of oil to the top to keep it from turning brown. Simply stir the oil into the sauce before serving.

Or freeze in individual portions.

How to freeze basil pesto

• Spoon the low-carb pesto into an ice cube tray.
• Drizzle a small amount of olive oil on the top so it doesn't turn brown.
• Cover the tray with plastic wrap and gently press down to get the air out of each cube section.
• Freeze until completely frozen, several hours to overnight.
• Pop the pesto cubes out of the tray and place them in a freezer-safe baggie and keep them in the freezer. 

Each cube is approximately 2 Tbsp. and will stay good for up to 3 months in the freezer.

Variations

• Change up the greens: Try adding some chopped kale leaves or fresh mint to the basil. Or if you want something totally different, try replacing the basil with fresh parsley and cilantro.
• Add more flavors: Add roasted red pepper, sun-dried tomatoes, charred jalapeno, or anything else you can think of to add an extra punch of flavor.

Substitutions

• For dairy-free, paleo, and/or whole30: Replace the parmesan cheese with this dairy-free parmesan cheese recipe.
• While pesto is traditionally made with pine nuts, you can substitute them with toasted walnuts or pecans.

The Parmesan cheese is a thickener and gives the pesto a distinctive salty nutty taste. Here are 2 similar hard, dry kinds of cheese that you can replace the parmesan with:

• Asiago
• Pecorino Romano

Top tips

• I recommend extra light-tasting olive oil or avocado oil because extra virgin olive oil can lend a bitter taste. Use more oil for a smoother sauce.
• Even though I sometimes add all of the ingredients at once (like in the pictures above), for the brightest green, add the basil AFTER processing the nuts and garlic because overworked basil can turn a dark color.
• While not required, toast your pine nuts to get the most flavor. To do this, toast them on a dry skillet over medium heat. Toss them often until golden brown and fragrant. Cool before using in the recipe.

If you’ve tried this Low-Carb Keto Pesto Sauce Recipe or any other recipe on the blog please let me know in the comments below!

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📖 Recipe