Why choose store-bought pesto when you can make a nutritious and fresh pesto at home in minutes?
This gluten-free and vegan Pine Nut Pesto recipe features fresh basil leaves, garlic, pine nuts, and keto-friendly zoodles to curb your carb cravings while keeping your body in ketosis.
Why you’ll love this keto-friendly recipe
This Pine Nut Pesto recipe with zucchini noodles and cherry tomatoes makes a vegan keto diet a breeze.
Made with garlic, basil, parsley, and lemon zest, this pesto is a bright, refreshing green herb sauce perfect for topping ketogenic pasta and enhancing the flavor of your favorite low-carb soups or salads.
This recipe can also be spread on keto bread for an aromatic, flavorful meal that’s delicious and packed with essential vitamins, minerals, and antioxidants.
Basil is a primary ingredient in this recipe and a popular herb known for its antibacterial and anti-inflammatory effects. Polyphenols in basil have been found to decrease pathogenic bacteria in the body and may even be effective against certain antibiotic-resistant strains.
“If you’re resistant to antibiotics, basil may combat Staph, Listeria, Escherichia coli, and other infectious pathogens,” explains Dr. Berg. “Basil is also a powerful anti-inflammatory agent that can help manage symptoms of irritable bowel syndrome and rheumatoid arthritis.”
This Pine Nut Basil Pesto recipe also calls for olive oil and garlic, which have antibacterial, antifungal, and antiviral properties.
These ingredients also contain heart-supporting and immune-boosting nutrients, including sulfur and polyphenols. These naturally occurring plant compounds act as antioxidants and can help reduce oxidative stress linked to cellular damage and inflammation.
What is pesto?
Pesto is a green herb sauce traditionally made with basil, fresh garlic cloves, pine nuts, olive oil, and Parmigiano Reggiano, widely known as Parmesan cheese.
This sauce originated in Genoa, the capital of the Italian region Liguria. It’s typically prepared with a mortar and pestle, which explains its name as “pesto” is the past tense of the Italian verb “pestare,” which translates into "crushing.”
Pesto is primarily used for pasta but can also enhance the flavor of seafood dishes, pizza, eggs, soups, sandwiches, and various meat and vegetable dishes.
Pesto variations
While most basil pesto sauces have the same basic ingredients, pesto is more of a technique than a recipe, which means it can be prepared using a variety of herbs, nuts, and seeds.
While vegan pesto recipes often include nutritional yeast to introduce a cheesy flavor, non-vegan pesto can be made with Parmesan cheese or Pecorino Romano, a salty sheep’s milk cheese.
What can I use instead of pine nuts?
Though pine nuts are used in traditional basil pesto recipes, they can be expensive and difficult to find at your local grocery store.
Pesto is highly customizable, and many types of nuts, such as macadamia nuts, pecans, almonds, walnuts, pistachios, and cashews, can be used to make pesto.
For individuals with nut allergies, pumpkin or sunflower seeds are excellent alternatives to prepare a nut-free pesto.
What can I use instead of basil?
If you want to change the flavor profile of your pesto, leafy green vegetables and herbs such as cilantro, kale, arugula, Thai basil, mint, and parsley can replace basil leaves.
This Vegan Mint Pesto and Veggie Bowl calls for mint, cilantro, and pecans, giving it a fresh, nutty flavor that's both unique and delicious.
What to serve with Pine Nut Pesto
Fresh basil pesto is best known as a pasta sauce, but Pine Nut Pesto can enhance the flavor of various vegan-friendly and non-vegan dishes.
Here are keto-friendly recipes to serve with this homemade basil pesto recipe.
Vegan-friendly options
You can serve this delicious pesto with various vegan-friendly dishes, including salads, vegetable soups, and keto-friendly sandwiches.
This Vegan Hummus Sandwich features homemade keto bread, nutritious vegetables, and tofu or tempeh as a plant-based protein source. To create a flavorful twist on a classic sandwich option, simply use pesto instead of the hummus.
Low-carb bagels are a popular breakfast and lunch option, and these keto-friendly Vegan Everything Bagels are baked and ready to eat in under an hour. Top with pesto, tomatoes, spinach, red onion, and avocado slices for a delicious meal that’s packed with flavor and nutrition.
You can also try this filling Macadamia Nut and Parsley Pesto Vegan Bowl, which uses a pesto made with macadamia nuts and parsley.
Non-vegan options
Non-vegan uses for basil pesto are endless and include keto pizza, chicken dishes, and grain-free bread.
If you don’t like zoodles, these Keto Egg Noodles are delicious, filling, and won’t fall apart. Top with homemade pesto and Parmesan cheese for an Italian-inspired keto pasta dish.
What’s pasta without garlic bread? This Keto Garlic Bread is a crispy, chewy alternative to wheat flour bread. Top with pesto for an even more delightful twist.
Featuring zucchini, Italian-seasoned meat, and a creamy cheese sauce, this Keto Zucchini Lasagna is baked to perfection. Add pesto between each layer to introduce a burst of vibrant flavor that complements the dish beautifully.
Storing tips
Homemade pesto can be stored in the fridge for up to a week or in the freezer for up to six months.
If storing in the fridge, place the pesto sauce in an airtight container and cover it with a thin layer of olive oil or lemon juice to prevent the herbs from browning.
Freezing is the most popular way to store homemade pesto. Use ice cube trays to make equally-portioned pesto cubes and thaw when needed. Remove frozen pesto cubes from the ice cube tray and place them in a small bowl until soft.
To make removing frozen pesto from the tray easier, place plastic wrap in each cell before filling it with fresh pesto.
Final thoughts
This delicious and easy-to-make Pine Nut Pesto recipe features garlic, basil, parsley, and lemon zest for a bright, herbaceous sauce served over warmed zucchini noodles and cherry tomatoes.
This dish is a vegan, keto-friendly twist on classic Italian cuisine and garnished with nutritional yeast for a cheesy kick without compromising dietary preferences.
FAQ
1. How many carbs are in Pine Nut Pesto?
This Pine Nut Pesto recipe yields one serving containing four grams of carbohydrates.
However, you most likely will have leftover pesto and won’t consume all four grams of carbs in one sitting.
2. Is Pine Nut Pesto gluten-free?
Yes, Pine Nut Pesto is gluten-free and vegan as it omits Parmesan cheese and uses nutritional yeast instead.
However, this recipe contains tree nuts, which may trigger allergies or sensitivities in some people. For a nut-free version, replace pine nuts with pumpkin or sunflower seeds.
3. Should pine nuts be raw or toasted for pesto?
Both raw and toasted pine nuts can be used for pesto. Raw pine nuts have a more subtle flavor, while toasted nuts add a deeper, nuttier flavor.
Pine nuts can be toasted in a pan or oven until golden brown and blended or chopped with the remaining ingredients.
4. Why are pine nuts used in pesto?
Pine nuts are used in pesto because they have a buttery and creamy texture when ground. They also offer a more subtle flavor than other nuts, such as walnuts, which have a stronger, nuttier flavor that may overpower the basil.
Historically, pine nuts were used in pesto as they were readily available from the local pine trees that grow abundantly in Liguria.
5. Can you substitute pine nuts in basil pesto?
Yes, pine nuts can be substituted with almost any type of nut. Pistachios, macadamia nuts, pecans, almonds, walnuts, and hazelnuts are popular alternatives.
6. Is pesto keto-friendly?
Yes, both vegan and regular pesto recipes are keto-friendly. Pesto is traditionally made with fresh basil, garlic, pine nuts, olive oil, and finely grated Parmesan cheese, all of which are low-carb and keto-approved.
This Pine Nut Pesto recipe is a vegan alternative that uses nutritional yeast instead of Parmesan cheese.
