Go Back
–+ servings
Easy Pesto Sauce Recipe in Vintage Glass Jar

Pesto Sauce Recipe

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!
Course Condiments, Sauces
Cuisine Italian
Prep Time 10 minutes
Servings 24 servings
Calories 102kcal


  • 3 large cloves garlic peeled
  • 1/4 teaspoon coarse kosher salt optional
  • 4 cups loosely packed fresh basil leaves rinsed and patted dry (no stems)
  • 4 tablespoons pine nuts toasted in a dry skillet and cooled
  • 1 cup extra-virgin olive oil
  • 2 ounces Parmesan cheese freshly grated


  • 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.


Serving: 2tablespoons | Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 63mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg