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    Home » Recipes

    Published: Apr 4, 2019 ·Updated: Mar 19, 2020 by Sabra · Leave a Comment

    Delicious Homemade Pesto with Pecans | Low Carb

    Jump to Recipe Rate this Recipe
    homemade low carb pesto with pecans pinterest image

    This recipe for homemade pesto is so easy to make and tastes so much better then the jarred stuff you will find at the grocery.

    small mason jar full of homemade low carb pesto with a silver spoon full of pesto balanced on top

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Pesto is one of my all time favorite sauces. I swear that I can (and have) eaten it by the spoonful. It has such a great flavor and goes well with so many protein and veggie combos.

    This homemade version is absolutely delicious and so easy to make. You can easy halve, or double the recipe to suit your needs. If you have any extra, it will keep in a tightly sealed container for 10 days to 2 weeks.

    It also freezes really well. At the end of the summer, I like to use up all the basil left in my garden (which is actually just a single pot of herbs on my front porch) to make a BIG batch of pesto.

    Then, I freeze it in an ice cube tray and transfer the cubes to a freezer bag. This makes it super easy to portion for meals and it thaws in no time at all!

    basil, Parmesan cheese, pecans and garlic in a blender

    Ingredient substitutions:

    A truly great sauce should be developed over time. My hope is that you will use my recipe as a base to build your own. With that said almost all of the ingredients can be left out or swapped with something else.

    • Basil - You can use all basil as I have done in this recipe, or use half basil and half spinach or kale. Both spinach and kale will give your pesto a milder flavor.
    • Parmesan cheese can be increased, decreased or swapped with Romano cheese. If you want to keep this recipe dairy free you can use a vegan parmesan cheese or nutritional yeast.
    • Garlic Cloves - You can increase or decrease the garlic to suit your taste. In a pinch, you can even use garlic powder in place of the fresh garlic.
    • Lemon Juice - This ingredient is totally optional but I think it adds a much-needed pop of acid. It also helps to extend the life of your pesto, so if you plan on storing it in the fridge for a little while, you will want to be sure to use the lemon juice.
    • Pecans - Traditionally pine nuts are used in pesto. You can sub the pecans with pine nuts or just about any nut variety. I've used walnuts and macadamia nuts which are both great alternatives.
    Fresh mozzarella cheese slices topped with homemade pecan pesto

    Be sure to check out these other great recipes:

    • Chicken Pesto Lasagna with Zucchini Noodles
    • Easy Low Carb Mason Jar Salads
    • Easy Low Carb Marinara Sauce
    small mason jar full of homemade low carb pesto with a silver spoon full of pesto balanced on top

    Homemade Pesto with Pecans | Low Carb

    Sabra - This Mom's Menu
    This recipe for homemade pesto is so easy to make and tastes so much better than the jarred stuff you will find at the grocery.
    5
    Prevent your screen from going dark
    Servings 8 servings
    Prep Time 10 mins

    Ingredients
      

    • 1 cup Fresh Basil Leaves Packed
    • ¼ cup Olive Oil
    • 1 teaspoon Lemon Juice
    • ⅓ cup Pecans
    • ½ cup Fresh Parmesan Cheese Grated
    • 2 Garlic Cloves Peeled
    • Salt to taste
    • Pepper to taste

    Instructions
     

    • Place all of the ingredients into the bowl of a blender or food processor. Pulse until everything is smooth, occasionally stopping to scrape the sides with a rubber spatula. 
    • Enjoy immediately, store in a tightly sealed container in the fridge for up to two weeks or freeze until ready to eat.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 117kcalCarbohydrates: 1gProtein: 2gFat: 11gSaturated Fat: 2gCholesterol: 5mgSodium: 95mgPotassium: 33mgVitamin A: 210IUVitamin C: 1mgCalcium: 79mgIron: 0.3mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    homemade low carb pesto with pecans pinterest image
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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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