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PER Serving: Calories 191 | Fat 19g | Carbohydrates 2g | Fiber .5g | Net Carbohydrates 1.5g | Protein 3g

Recipe by Brandon McDearis

This simple pesto recipe is a great topper for chicken, fish and beef, and 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.



  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. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Note: Spinach and arugula both work well, either in addition to, or in place of the basil. It is also a great way to slip some extra nutrients into your pesto. Just make sure to adjust the rest of the ingredients depending on how much you add.


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