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Keto Pesto

Keto Pesto with Toasted Almonds

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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Calories 409 kcal

Ingredients
  

  • 1/3 cup raw almonds
  • 2 packed cups approx. 4 ounces fresh basil
  • 1/3 cup grated Parmesan cheese or 1/2 cup shredded
  • 2/3 cup extra virgin olive oil
  • 2 cloves garlic cut into several pieces
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Spread almonds out on a baking sheet (no need to line it with anything)
  • Bake almonds for 6-8 minutes until fragrant. Be careful not to burn them!
  • Add almonds to a food processor and pulse a few times to get them broken into chunks.
  • Add basil, Parmesan cheese, olive oil, garlic, salt and pepper into food processor.
  • Blend until desired consistency.

Notes

Pesto sauce is reprinted with permission and appears as part of the Almond Pesto Zucchini Noodles Recipe in The WholesomYum Easy Keto Cookbook.

Nutrition

Serving: 1/4 cupCalories: 409kcalCarbohydrates: 4gProtein: 4gFat: 43gSaturated Fat: 7gPolyunsaturated Fat: 35gCholesterol: 7mgSodium: 414mgFiber: 1g
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