Keto Pesto Recipe – Parmesan, Rocket & Pine Nut (1g Carbs)

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This Keto Pesto recipe uses Rocket, Parmesan & Pine Nut Pesto packs a flavor punch to get your taste buds singing.

Keto pesto
Keto pesto.

If Rocket and Pine Nuts don’t get your taste buds dancing, try out Rosemary and Macadamia Nut Pesto – it is the perfect accompaniment to a Roast Leg of Pork.

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This low carb keto pesto recipe makes 400g/14oz total or 20 serves. A serve is 20g/0.7oz which is equal to 1 tablespoon.

Ingredients for Making Your Keto Pesto

  • 1/3 cup of Pine Nuts
  • 1 clove of Garlic
  • 2/3 cup of Parmesan Cheese, shredded
  • 5 ounces of Arugula (Rocket) Leaves
  • 3 tablespoons of Lemon Juice
  • 2/3 cup of Olive Oil
  • ½-1 teaspoon of Salt
  • ½ teaspoon of Pepper

How To Make Keto Pesto

  1. In a non-stick frying pan over low heat, gently toast the pine nuts until golden brown. Set aside to cool for 10 minutes.
  2. Add the cooled pine nuts, garlic and parmesan cheese into your food processor and blend on a medium speed for 2 minutes.
  3. Add the rocket and lemon juice and blend for another 2 minutes.
  4. Stop the food processor and scrape down the sides using a silicon spatula.
  5. Turn back on to medium speed and slowly pour the oil in the top.
  6. Add the salt and pepper and blend for another minute.
  7. Store your pesto in an airtight glass jar.
Keto Rocket, Parmesan & Pine Nut Pesto
Keto pesto with rocket pine nut and parmesan

Keto Pesto - Rocket, Parmesan & Pine Nut - Easy!

It is super easy to mix up your standard Keto meals with a dash of flavor. Our Keto Rocket, Parmesan & Pine Nut Pesto packs a flavor punch to get your taste buds singing.
5 from 8 votes
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Course: Condiments
Cuisine: Italian
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 20 serves
Calories: 115kcal
Author: Matt

Ingredients

  • 1/3 cup pine nuts
  • 1 clove garlic
  • 2/3 cup Parmesan cheese shredded
  • 5 ounces arugula (rocket) leaves
  • 3 tablespoons Lemon Juice
  • 2/3 cup olive oil
  • 1/2-1 teaspoon Salt
  • 1/2 teaspoon Pepper

Instructions

  • In a non-stick frying pan over low heat, gently toast the pine nuts until golden brown. Set aside to cool for 10 minutes.
  • Add the cooled pine nuts, garlic and parmesan cheese into your food processor and blend on a medium speed for 2 minutes.
  • Add the rocket and lemon juice and blend for another 2 minutes.
  • Stop the food processor and scrape down the sides using a silicon spatula.
  • Turn back on to medium speed and slowly pour the oil in the top.
  • Add the salt and pepper and blend for another minute.
  • Store your pesto in an airtight glass jar.

Notes

Nutrition

Serving: 1tbs | Calories: 115kcal | Carbohydrates: 1g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 184mg | Potassium: 52mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 250IU | Vitamin C: 3.3mg | Calcium: 110mg | Iron: 0.2mg

How To Store Keto Pesto

Store Keto Pesto in an airtight glass jar, and keep it for up to 2 weeks in the refidgerator.

Safe to say keto pesto rarely last that long in this house, toss it with steamed vegetables, spoon it over boiled eggs, or add a little extra olive oil and dress salads with it.

To make a larger batch of this Keto Pesto recipe adjust the serving amounts above.

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