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.
3Tbsp.Pine Nutstoasting is optional, see notes below
3ClovesGarlic
2CupsFresh Basil Leavesthoroughly washed and dried
1teaspoonLemon Juice
½Tsp.Sea Salt+ more as needed
¾ - 1CupAvocado Oilor extra light tasting olive oil
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.
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.