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!
Preparation timeHands-on: 5 minutes Overall: 5 minutes
| Total Carbs | 1.6 | grams |
| Fiber | 0.7 | grams |
| Net Carbs | 0.9 | grams |
| Protein | 1.7 | grams |
| Fat | 5.8 | grams |
| of which Saturated | 0.8 | grams |
| Energy | 62 | kcal |
| Magnesium | 14 | mg (4% RDA) |
| Potassium | 67 | mg (3% EMR) |
Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)
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)
- 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.
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