This 10-minute Pesto Sauce Recipe packs bold flavor with just 5 ingredients and 0g net carbs per serving, and is delicious on grilled meat, sandwiches, pasta, salad, and more!
Normally I’m a planner. I have calendars and lists and notebooks, all organized by topic and order of importance. That’s not to say I’m always on top of stuff or that I don’t procrastinate, lol. But even if I’m not on top of something, I usually know what it is that I’m procrastinating.
That carries over into blogging because I like to plan out my posts a bit in advance. And this pesto was not on the agenda!
My mom called me last weekend saying that we were about to get out first frost so she was harvesting herbs – did I want any? (No need for that question, it’s like asking a kid if they want summer vacation!)
I happily took the herbs and decided to make a classic Pesto Sauce with the lovely basil. I’m sharing the recipe in case anyone else finds themselves in the same boat trying to use a bunch of basil!
Pesto Sauce Recipe
If you’ve never made Pesto at home, you’re in for a real surprise at how easy it is to make Pesto from scratch.
A classic Pesto Sauce recipe typically contains:
- Fresh basil
- Fresh garlic
- Pine nuts
- Parmesan cheese
- Extra-virgin olive oil
- Coarse salt (optional)
To make Pesto, blend these ingredients together.
This basil Pesto Sauce Recipe keeps well frozen so I’m planning to enjoy it in colder months ahead.
Low Carb Pesto
Because of the ingredients in Pesto, it’s a naturally gluten free, low carb, and keto friendly sauce! I like to think of it as one of the OG keto foods.
If you’re eating low carb, the thing to be mindful of when you’re eating basil Pesto is to pair it with other low carb foods, such as:
- Steamed broccoli
- Cauliflower rice
- Grilled chicken, steak, or fish
- Garden salads
- Use it as a condiment on a keto sandwich made with keto bread
What is Pesto Sauce Used For?
Here are a few different ways to use Pesto:
- Pasta sauce
- Pizza sauce
- Sandwich condiment
- Sauce for chicken, steak, or fish
- Spread for crackers or crostini
- Mixed with Greek yogurt or sour cream as a dip
- Soup topping
- Salad dressing
- On top of hummus
How Long Does Pesto Last?
Storing Pesto in the Fridge
Pesto stored in the fridge will last about 5 to 7 days.
Storing Pesto in the Freezer
If stored in the freezer, pesto will last up to 6 months.
Pro Tip: If freezing Pesto, ice cube trays work well so you can thaw a small amount if necessary.
Where is Pesto From?
Pesto is originally from Genoa, Italy, and is called Pesto alla Genovese in Italian. You can read more about Pesto on Wikipedia.
During my trip to Europe in summer 2019, I had a Pesto Pasta in Florence.
Pesto alla Genovese in Florence, Italy in August 2019.
More Fresh Sauces to Try:
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Pesto Sauce Recipe
- Add the garlic and salt to a food processor and pulse until chopped.
- Add the basil and pine nuts and pulse a few times until coarsely chopped.
- Stream in the oil with the motor running, stopping to scrape down the sides as necessary.
- Add the cheese and pulse a couple times until combined.
- Net Carbs: 0g per serving (2 tablespoons)
- This recipe makes about 1 1/2 cups of Pesto, which is about 24 (2-tablespoon) servings.
- Store Pesto covered in the fridge for up to 5 to 7 days or in the freezer for up to 6 months. If freezing Pesto, ice cube trays work well so you can thaw a small amount if necessary. I find that once Pesto is thawed, it is best used the same day.
This post was first published on An Edible Mosaic on October 16, 2012. It was updated with new photos and more information on August 17, 2020. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!