Making your own pesto is quick and effortless—just a handful of fresh ingredients and a few minutes in the kitchen. As someone who's perfected this low-carb version over years of experimenting, I recommend making small batches. Store it in an airtight jar in the fridge for up to a week.
Want a vibrant green pesto that's keto-friendly? Skip overloading on pine nuts to keep carbs low. This recipe yields a small jar of pure flavor.
Use a mortar, immersion blender, or food processor—I prefer the immersion blender for its ease and control. First, lightly toast the pine nuts in a dry pan to unlock their rich aroma. Crush the garlic clove, then combine all ingredients in your blender or processor. Pulse until you achieve a smooth, vibrant paste. That's it—your pesto is ready.
This pesto elevates everyday meals. Here are my go-to pairings, tested in my own kitchen:
Toss with spiralized zucchini for a light, low-carb delight.
Stir into pasta with flaky salmon and tender zucchini slices for a creamy, satisfying dish.
Prefer a red sauce alternative? Try this crowd-pleaser:
Photo of homemade pesto via Africa Studio
