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    Home » Keto

    Best Low-Carb Keto Pesto Sauce

    Published: Jul 29, 2022 Updated: Jul 29, 2022 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    close of of pesto with the name of the recipe at the top

    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!

    Overhead shot of pesto in a small white bowl
    Pesto in a small white bowl.

    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

    Is pesto keto?

    Yes, pesto is keto-friendly, coming in at around 2 to 3 net carbs per ¼ cup. However, store-bought pesto is sometimes considered a 'dirty keto' recipe because it can contain inflammatory oils along with hidden additives, which is why I prefer to make homemade keto pesto!

    Do I have to use fresh basil?

    Yes! Fresh basil is a must. It just won't be the same with dried.

    Ingredients

    ingredients on countertop
    Ingredients on the countertop.

    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.
    Ingredients in the bowl of a food processor
    Ingredients in the bowl of a food processor.

    🔪 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.

    Blended pesto in the bowl of a food processor.
    Blended pesto in the bowl of a food processor.

    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.

    basil pesto in a small white bowl.
    Basil pesto in a small white bowl.

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    Overhead shot of pesto in a small white bowl

    Best Low-Carb Keto Pesto Sauce

    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.
    *To make this recipe paleo, dairy-free, and/or whole30, see the notes below.
    5 from 2 votes
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    Cuisine: American
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo, Vegan, Whole30
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 Servings
    CALORIES :488kcal
    CARBS :2g
    FIBER :0.3g
    Author: Cassidy Stauffer

    Ingredients

    • ½ Cup Fresh Grated Parmesan Cheese
    • 3 Tbsp. Pine Nuts - toasting is optional, see notes below
    • 3 Cloves Garlic
    • 2 Cups Fresh Basil Leaves - thoroughly washed and dried
    • 1 teaspoon Lemon Juice
    • ½ Tsp. Sea Salt - + more as needed
    • ¾ - 1 Cup Avocado Oil - or extra light tasting olive oil
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    Instructions

    • Add garlic, pine nuts, and parmesan cheese to the bowl of a food processor. Processes until finely minced.
    • Add the fresh basil and pulse to combine.
    • While the processor is running, slowly drizzle the avocado or olive oil through the chute. Season with sea salt and add lemon juice. Taste and adjust the seasonings.
    • Serve immediately or store 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 for up to 3 months. See notes below for freezing instructions.

    Add Your Own Notes

    Click here to add your own private notes.

    Video

    Notes

    • See how easy this recipe is to make on my YouTube channel! Watch the full video here: Pesto YouTube Video *Note- In the video, I use the dairy-free options.
    • Fresh basil is a must. If you don't have any fresh basil growing in your garden, you can find it in the produce section of your local grocery store year-round.
    • 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, 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.
    • For dairy-free, paleo, and/or whole30: Replace the parmesan cheese with this dairy-free parmesan cheese recipe.
    • My absolute favorite way to use this recipe is with Pesto Chicken!
    How To Freeze The Pesto
    • Spoon the whole30 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 for up to 3 months.

    Nutrition

    Serving: 2Tablespoons | Calories: 488kcal | Carbohydrates: 2g | Protein: 3g | Fat: 53g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Cholesterol: 5mg | Sodium: 229mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Nancy says

      August 09, 2015 at 9:34 pm

      Great idea for using the nutritional yeast, for some reason this never occurred to me. Thanks for another great recipe!

      Reply
    2. Cindy (Vegetarian Mamma) says

      April 03, 2014 at 8:36 pm

      What a fun pesto!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

      What great recipes this week in the link up!

      Cindy from vegetarianmamma.com

      Reply
    3. Amber says

      July 05, 2012 at 7:19 pm

      Hi Cassidy,

      I love your creative take on pesto. Your vegan Parmesan cheese is super awesome! There is really nothing better than fresh pesto in the summer. Love! 🙂

      Hope you're well lovely lady. Your summer sounds about like ours...busy with the kids, having fun, swim lessons, traveling, etc.

      Hugs,
      --Amber

      P.S. Looking forward to those cupcakes recipes!!

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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