Keto Pesto (Made with Basil and Macadamia Nuts)

Today’s recipe is all about the best make-ahead keto pesto you’ll ever try. This recipe incorporates healthy low carb ingredients like fresh basil and macadamia nuts to make one truly delightful keto pesto that can be paired with a variety of other tasty keto dishes.

How to Make Keto Pesto

Here’s exactly how easy it is to make this low carb keto-friendly pesto mixture:

• Blend. Add the macadamia nuts, fresh basil, grated Parmesan cheese, olive oil, and garlic cloves to a high power blender and blend until smooth.
• Season. Season with salt and black pepper to taste.

What Goes Well With Keto Pesto?

Here are just a few of my favorite keto approved foods to serve alongside this low carb pesto recipe:

• Homemade Ricotta Gnocchi
• Garlic Keto Flatbread
• Avocado Keto Tuna Salad

Best Way to Store Keto Pesto

The best way to store this homemade keto pesto is to simply keep it stored in either a glass mason jar or some type of airtight container. Homemade pesto will keep for up to a week when kept in the fridge like this.

It’s not recommended to bottle or store pesto in canning jars; ingredients like garlic, olive oil, and Parmesan cheese can end up creating a prime environment for botulism to thrive.

Can I Freeze Keto Pesto?

You can definitely freeze this keto pesto recipe. I usually recommend keeping your pesto frozen in either small freezer-safe jars or some type of plastic airtight container; when frozen like this, your pesto should keep in the freezer for up to 9-12 months.

Alternatively, you can also freeze your pesto in smaller individual portions by adding it to an ice cube tray and then transferring the smaller frozen pieces of pesto to a larger freezer-safe bag.

(Also try: Low Carb Keto Marinara Sauce)

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