Keto Roasted Red Pepper Pesto
Bright, bold, and bursting with flavor, this Keto Roasted Red Pepper Pesto is a low-carb twist on a classic Italian favorite. Featuring smoky roasted red peppers, fresh basil leaves, toasted pine nuts, and a luscious blend of grated Parmesan and extra-virgin olive oil, this quick and easy recipe comes together in just 15 minutes with no cooking required. A touch of garlic and a squeeze of lemon juice elevate the flavor, while the keto-friendly ingredient list ensures it’s perfect for a healthy lifestyle. Ideal as a vibrant sauce for zoodles, a savory dip, or a spread for sandwiches, this versatile pesto is a meal prep must-have that can be stored in the fridge or frozen for later. Savor the perfect marriage of Mediterranean-inspired ingredients in every creamy, guilt-free bite!
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Recipe Information
Ingredients
- 2 large Roasted red peppers
- 1 cup packed Fresh basil leaves
- 0.5 cup Pine nuts
- 0.5 cup Parmesan cheese, grated
- 2 large Garlic cloves
- 0.75 cup Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Begin by thoroughly draining the roasted red peppers if you are using jarred peppers, to remove any excess liquid.
In a dry skillet over medium heat, toast the pine nuts until they are golden and fragrant, about 3 to 4 minutes, stirring frequently to prevent burning. Remove from heat and let them cool.
In a food processor, combine the roasted red peppers, fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves.
Pulse the mixture until it starts to blend together. While the processor is running, slowly drizzle in the extra-virgin olive oil, stopping occasionally to scrape down the sides of the bowl to ensure even blending.
Once the olive oil is incorporated and the mixture is smooth, add the lemon juice, salt, and ground black pepper.
Pulse a few more times until everything is well combined and you reach your desired consistency.
Taste and adjust seasoning if needed, adding more salt or lemon juice to taste.
Transfer the pesto to an airtight container and store it in the refrigerator for up to a week. You can also freeze it for longer storage.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.9 g | 304% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 2.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
