Keto pesto with walnuts
This keto pesto with walnuts is made from fresh ingredients in only 5 minutes. It's so flavorful and quick to make that it will become your favorite pesto sauce recipe of all time!
Servings: 6 servings
Calories: 254kcal
Equipment
- Food processor or a stand blender
Ingredients
- 2 cup (30g) fresh basil
- ½ cup (60g) walnuts
- 2 cloves garlic, pressed
- ½ cup (60g) Parmigiano Reggiano, grated
- ½ cup (100g) mild olive oil
- ½ teaspoon sea salt
- Grounded black pepper
- 2 teaspoon lemon juice, optional
Instructions
- Place the basil leaves, walnuts, pressed garlic, and seasoning in a food processor and pulse until fully combined and resembling a grainy paste texture.
- Then, add the cheese and pulse several times until fully incorporated.
- Add the olive oil to the mixture and pulse until well combined. Add some extra olive oil, one tablespoon at a time, if the sauce is too thick for your taste. Adjust seasoning if needed.
- Serve right away!
Notes
NET CARB: 1g
Store in a sterile airtight container in a fridge for up to 3 days.
If you’re planning to freeze your pesto, make this recipe adding optional lemon juice to prevent the growth of botulism.
Freeze in a clean Ziplock bag for up to 3 months.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 2g | Protein: 5g | Fat: 26g | Fiber: 1g | Sugar: 0.5g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 0.5mg