Keto Pesto - Make your Own - Quick and Easy Recipe - Have Butter will Travel (2024)

FAQs

How long will homemade pesto stay fresh? ›

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. With a food processor, it comes together in just a few steps: Pulse the nuts, lemon juice, and garlic in the food processor until they're finely chopped. Add the basil and pulse again.

The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.

Is Pesto Keto? A standard 50g serving of classic basil pesto contains 1.85g of carbohydrates, making it keto-friendly. However, we've found some shop-bought pestos that contain over 6.5g of carbohydrates per serving, so always read the label.

It is the normal process of oxidation of basil. You can try to put more lemon juice and olive oil to prevent it, but my advice is to better freeze it! It will surely oxidize otherwise, when made fresh it is not really meant to be kept for a long time in the fridge.

You can freeze in small pint-size jars or for single servings for making soups or dressing freeze in ice cube trays. Small ice cube trays work well for small batches of soups or if you tend to need more pesto, freeze in big ice cube trays. Pour the pesto into trays and cover with freezer wrap and place in the freezer.

Almonds. My personal favorite, almonds make an excellent substitute for pine nuts in pesto because of their mild, nutty flavor. I like to buy sliced, raw almonds and toast them myself in a pan on medium-low heat. Toasting almonds gives them a depth of flavor that makes just about any dish taste incredible.

Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.

Pine nuts in pesto can easily be replaced by other nuts: walnuts, pistachios, almonds, and even sunflower seeds, are all a perfect pine nut replacement.

FODMAPs are found in foods such as garlic, onions, and nuts, which are commonly used in pesto. Consuming large amounts of FODMAPs can lead to digestive symptoms, such as bloating, gas, and stomach pain. Lactose intolerance: Some types of pesto contain cheese, which is a common source of lactose.

Can I put basil stems in pesto? ›

THE BOTTOM LINE: While we don't recommend using the thicker stems from a bunch of basil, it's perfectly fine to make the most of your basil bunch and put the younger, more tender stems to use. 1. Don't process thick stems in pesto.

The cause of pesto turning brown, or grey is usually because the herbs have started oxidising. The best way to slow that process is to reduce the amount of time the sauce is exposed to air.

Starchy vegetables contain more digestible carbohydrates than fiber and should be limited when you're on the ketogenic diet. These include corn, potatoes, sweet potatoes and beets. Limit high-sugar fruits too, which spike your blood sugar more quickly than berries and have more carbohydrates.

While nuts are overall great to include on a keto diet, it's important to limit your portions to a serving or two (1–2 oz.) per day. For reference, one ounce of nuts is about the size of a small handful. Avoid nuts that have been treated and flavored with other ingredients, such as sugar and other glazes.

Hummus can definitely be part of your keto diet, but just one or two servings can quickly expend a significant portion of your daily carb allotment. If you do eat hummus, you'll want to limit yourself to a small amount — perhaps just 2–4 tablespoons (30–60 grams), which provide 4–8 grams of net carbs.

To freeze pesto in an ice cube tray, prepare basil pesto as directed by your favorite pesto recipe. You can use a food processor, blender, or mortar and pestle. Pour or spoon the pesto into the ice cube tray and drizzle a small amount of olive oil over the tops of each of the cubes. Freeze for a few hours until solid.

In a large mason jar, combine the basil, garlic, pine nuts, salt, pepper, Parmesan, lemon juice, and olive oil. Shake to combine. Store in the fridge for up to a week.

Shelf Life and Storage Tips

Homemade pesto, prepared with fresh ingredients and without preservatives, generally has a shorter shelf life than its commercial counterparts. It can last up to 5-7 days when stored properly in the refrigerator.

Once opened, a jar of pesto lasts in the fridge for three days without any dramatic loss of quality. It will be perfectly safe for another two days, but leave it any longer, and its quality will decline to the point that it will no longer be enjoyable to eat.