Pesto {Keto and Gluten-Free}

Pesto {Keto and Gluten-Free}
PER 2-Tablespoon Serving: CALORIES 191 | FAT 19g | CARBOHYDRATES 2g | FIBER 0.5g | NET CARBOHYDRATES 1.5g | PROTEIN 3g

This simple keto-friendly pesto recipe is a great topper for chicken, fish and beef. Plus, it is also a delicious way to sneak fat into a meal when tossed with vegetables or low-carb noodles. With a 4.2:1 (fat/net carb + protein) ratio, it is a perfect nutrient-dense addition to either a protein or carbohydrate.

This recipe is:

  • Keto-friendly
  • Low-carb
  • Gluten-free
  • Grain-free
  • Vegetarian

Ingredients you need:

  • Fresh basil leaves
  • Parmigiano-Reggiano or Romano cheese
  • Extra virgin olive oil
  • Pine nuts
  • Garlic
low-carb sauces-ketologic-pesto


  • 2 cups fresh basil leaves, packed
  • ½ cup Parmigiano-Reggiano or Romano cheese, freshly grated
  • ½ cup extra virgin olive oil
  • ¼ cup pine nuts
  • 3 garlic cloves, minced
  • Salt and freshly ground black pepper to taste


  1. In a food processor, combine the basil with the pine nuts and pulse a few times. Add the garlic, pulse a few times more.
  2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
  3. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Yield: 8

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