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Pesto is such a versatile condiment to have on hand. It can be slathered on keto bread or low-carb crackers as a snack, tossed through zoodles to make a tasty vegan pasta dish, slathered on meat or fish as a delicious marinade.
This recipe is both nut free, dairy free and vegan, and uses a mixture of sunflower and pumpkin seeds along with nutritional yeast instead of the more traditional pine nuts and parmesan cheese. Rest assured though that flavour isn’t compromised here — this pesto is just as delicious as it’s traditional counterpart!
Hands-on Overall
Serving size 1 tbsp, 15 g/ 0.5 oz
Nutritional values (per 1 tbsp, 15 g/ 0.5 oz)
Net carbs0.9 grams
Protein1.7 grams
Fat5.8 grams
Calories62 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs1.6 gramsFiber0.7 gramsSugars0.1 gramsSaturated fat0.8 gramsSodium146 mg(6% RDA)Magnesium14 mg(4% RDA)Potassium67 mg(3% EMR)
Ingredients (makes 1 cup/ 240 ml/ 8 fl oz)
Instructions
- Wash and pat dry the basil.
![Cheesy Vegan Keto Pesto (low-carb, keto, paleo) Cheesy Vegan Pesto](https://files.ketodietapp.com/Blog/files/2019/01/cheesy-vegan-pesto-1.jpg)
- Add all of the ingredients except for the lemon juice and olive oil to a food processor, and process until the seeds and basil are finely chopped.
![Cheesy Vegan Keto Pesto (low-carb, keto, paleo) Cheesy Vegan Pesto](https://files.ketodietapp.com/Blog/files/2019/01/cheesy-vegan-pesto-2.jpg)
- Add the lemon juice and pulse to combine. Scoop out the basil mix and place in a small bowl or jar. Stir through the olive oil until combined.
![Cheesy Vegan Keto Pesto (low-carb, keto, paleo) Cheesy Vegan Pesto](https://files.ketodietapp.com/Blog/files/2019/01/cheesy-vegan-pesto-3.jpg)
- Store in a sealed contained in the fridge 2 – 3 weeks.
![Cheesy Vegan Keto Pesto (low-carb, keto, paleo) Cheesy Vegan Pesto](https://files.ketodietapp.com/Blog/files/2019/01/cheesy-vegan-pesto-4.jpg)
Make sure when storing that there is a layer of olive oil covering the pesto — this will keep the ingredients fresher for longer.
![Cheesy Vegan Keto Pesto (low-carb, keto, paleo) Cheesy Vegan Pesto](https://files.ketodietapp.com/Blog/files/2019/01/cheesy-vegan-pesto-5.jpg)
Cheesy Vegan Pesto
Ingredients (makes 1 cup/ 240 ml/ 8 fl oz)
- 1 bunch basil (40 g/ 1.4 oz)
- 2 tbsp sunflower seeds (20 g/ 0.7 oz)
- 2 tbsp pumpkin seeds (20 g/ 0.7 oz)
- 4 garlic cloves
- 2 1/2 tbsp nutritional yeast (30 g/ 1.1 oz)
- 1 tsp sea salt, or to taste
- 2 tbsp lemon juice (30 ml)
- 1/3 cup extra virgin olive oil (80 ml)
Instructions
- Wash and pat dry the basil.
- Add all of the ingredients except for the lemon juice and olive oil to a food processor, and process until the seeds and basil are finely chopped.
- Add the lemon juice and pulse to combine. Scoop out the basil mix and place in a small bowl or jar. Stir through the olive oil until combined.
- Store in a sealed contained in the fridge 2 – 3 weeks. Make sure when storing that there is a layer of olive oil covering the pesto — this will keep the ingredients fresher for longer.
Nutrition (per 1 tbsp, 15 g/ 0.5 oz)
Calories62kcal
Net Carbs0.9g
Carbohydrates1.6g
Protein1.7g
Fat5.8g
Saturated Fat0.8g
Fiber0.7g
Sugar0.1g
Sodium146mg
Magnesium14mg
Potassium67mg
Detailed nutritional breakdown (per 1 tbsp, 15 g/ 0.5 oz)
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