Classic Basil Pesto
Bright, garlicky pesto with toasted pine nuts and plenty of Parmesan — naturally low in carbs and endlessly useful.
Nutrition per serving
2 tbsp- Net carbs
- 0.9g
- Calories
- 170kcal
- Protein
- 2.6g
- Fat
- 18g
- Total carbs
- 1.2 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegan: No Parmesan: nutritional yeast and a little extra salt supply the savory, cheesy depth.
- Pulse the nutritional yeast in with the basil and leave out the Parmesan. Taste and add another pinch of salt, since you lose the cheese’s saltiness.
Nut-free (sunflower seed): Toasted sunflower seeds take the place of the pine nuts. They’re cheaper and safe for nut allergies, and the pesto stays just as rich.
- Toast the sunflower seeds in a dry skillet for 3–4 minutes, until lightly golden, and use them exactly as you would the pine nuts.
Sun-dried tomato (rosso): Italian pesto rosso: sweet-tart sun-dried tomatoes blended with half the basil. It is a deep red and great on chicken, eggs and zucchini noodles.
- Pulse the sun-dried tomatoes with the garlic, nuts and salt until finely chopped before adding the basil, then finish as written. Use some of the tomato oil in place of part of the olive oil, if you like.
-
½ cup finely grated Parmesanleave out - Also add
- Also add
Estimated cost $13.10 for 8 servings ($1.64 each) · how we estimate
Instructions
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Toast the pine nuts in a dry skillet over medium-low heat, shaking often, for 3–4 minutes until golden in spots. Let cool.
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Pulse the garlic, pine nuts and salt in a food processor until finely chopped.
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Add the basil and pulse, scraping down the bowl, until coarsely chopped.
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With the motor running, stream in the olive oil until a loose paste forms. Pulse in the Parmesan and lemon juice, then taste and adjust the salt.
Tips for success
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To keep the color vivid green, blanch the basil for 10 seconds in boiling water, plunge into ice water and squeeze dry before blending. - Pine nuts are pricey; walnuts work, and macadamias are an even lower-carb swap.
- Toss with zoodles or spaghetti squash, spoon over salmon, or loosen with extra oil for a salad dressing.
Nice to have, not needed
- A mortar and pestle gives the most fragrant, traditional pesto — a food processor is faster and works great.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Use cold or at room temperature; toss it with hot food off the heat so the basil stays bright.
Prep tip: Freeze it without the Parmesan in an ice-cube tray, then bag the cubes and stir the cheese into each thawed portion.
Refrigerate up to 1 week with a thin layer of olive oil on top to prevent browning. Freeze in ice-cube trays up to 3 months (for best texture, freeze without the cheese and stir it in after thawing).
Variations
3 variations, each with its own ingredients and macrosVegan
DietNo Parmesan: nutritional yeast and a little extra salt supply the savory, cheesy depth.
- + 2 tbsp nutritional yeast
- no finely grated Parmesan
0.9 g net · 156 kcal · 1.5 g protein · 17 g fat · ≈$1.52 per serving (same net carbs as the original)
Nut-free (sunflower seed)
DietToasted sunflower seeds take the place of the pine nuts. They’re cheaper and safe for nut allergies, and the pesto stays just as rich.
- pine nuts → shelled sunflower seeds
1 g net · 166 kcal · 2.9 g protein · 17 g fat · ≈$1.23 per serving (+0.1 g net carbs vs the original)
Sun-dried tomato (rosso)
FlavorItalian pesto rosso: sweet-tart sun-dried tomatoes blended with half the basil. It is a deep red and great on chicken, eggs and zucchini noodles.
- fresh basil leaves → fresh basil leaves (half the usual amount)
- + ½ cup oil-packed sun-dried tomatoes
2.1 g net · 184 kcal · 2.9 g protein · 19 g fat · ≈$1.41 per serving (+1.2 g net carbs vs the original)
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