In this post, you will get a recipe not only for an unbelievably tasty low-carb pesto, but also a delicious recipe HOW to use that pesto! The beautiful, spring-colored Pesto Deviled Eggs are just perfect for Easter.
I tested and improved the pesto recipe over 10 times, so you can trust it is the BEST one! (And the lowest in carbs!) I’ve seen lots of effort to get the authentic taste with as few carbs as possible and the perfect texture — not too thin but on the other hand not too thick either. And the best: a secret ingredient makes this pesto not only genuinely flavorful, but also really low in carbs. Read on to find out what it is!
Tips for making the Pesto
If you have a high-speed blender, this pesto is a cinch to make. But, if you don’t have a high-speed blender, it’s still a cinch to make! A regular food processor does the job well, though you might get a coarser result than with a high-speed blender. Also, the blending time affects: the longer you blend, the smoother the pesto.
And how to make this easy peasy keto pesto? Just put all ingredients in the blender and blend. That’s it!
If you are a visual person and prefer pictures, these are just for you:
So, take that high-speed blender and place the ingredients to the jar. I love my Blendtec and the Twister Jar. So, here is the basil:
…and here comes the Parmesan cheese…
…now add the toasted (or roasted or whatever) salted macadamias…
…extra virgin olive oil…
…garlic as much as you like (for me 2 medium cloves is just enough)…
…unrefined sea salt or Himalayan salt if you prefer and if the salt in the macadamias is not enough…
…also some freshly ground black pepper if you prefer though it’s not a must.
Then close the lid tightly.
Choose an appropriate program if you can. If not, just blend until you’ve got the desired result.
Aaaand let’s take a look. Perfect! (And smells awesomely delicious!)
Here is the recipe, enjoy!
- 1 cup = 240 ml tightly packed basil leaves
- 1/3 cup = 80 ml freshly grated Parmesan cheese
- 1/3 cup = 80 ml dry-roasted, salted macadamia nuts
- 1/3 cup = 80 ml extra virgin olive oil
- 2 medium garlic cloves (or to taste)
- (Optional: unrefined sea salt or Himalayan salt and freshly ground black pepper to taste)
- Place all ingredients into a high-speed blender with a suitable jar.
- Blend until preferred consistency. (The longer you blend, the smoother it gets.)
Made this to go with tofu tonight, using ⅔ parsley and ⅓ cilantro in place of the basil. Unfortunately I forgot the garlic, which I’m sure would have made it better – it tasted a bit flat. Garlic would definitely have fixed that. I’m considering changing my herb ratio to 50/50. But I am also realizing that I just might like this with basil – perhaps combined with parsley. I froze the part I didn’t use and hope it freezes well. I would add some garlic powder to it before using it, and would probably use garlic powder in place of raw garlic because it is easier to digest. I can see that if I were to do it right, this is a great recipe.
Thank you for trying the recipe! Yes, garlic is quite a must ingredient in pesto and also in this recipe. I hope garlic powder lends enough flavor as it’s milder than raw garlic, which is certainly pungent. Please let me know how it turns out with garlic powder if you try it out!