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5 from 24 votes

Clean Eating Pesto

Prep Time10 mins
Total Time10 mins
Course: DIET, DINNER, sauce + seasoning + condiments
Cuisine: gluten free, Italian, low carb + keto
Servings: 8 servings
Calories: 236kcal
Author: Dani Spies


  • 2 cups packed basil leaves
  • 2 FAT cloves of garlic if they're not fat, I'd use 3
  • 2 tbsp of toasted pine nuts
  • 2 tbsp of extra virgin olive oil*
  • 1/4 cup of chicken broth
  • 3 tbsp of Parmesan cheese**
  • Big fat pinch of salt


  • Pulse garlic in food processor until finely minced. Add pine nuts and pulse again.
  • Add basil and pulse until finely chopped (you may want to do this in batches).
  • With processor running, slowly add the olive oil and chicken broth, you're looking for a nice creamy consistency. Stir in the cheese and season with some salt...enjoy!
  • *Recipes tend to change just a little every time you make them. Add oil and broth slowly... you may need a little more or a little less.
  • **If you plan to freeze you're pesto, hold off on adding the cheese (it doesn't do so well in the freezer). Simply add it in whenever you are ready to use you're pesto.
  • Makes about a cup.


Calories: 236kcal | Protein: 42g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 117mg | Sodium: 95mg | Potassium: 646mg | Vitamin A: 200IU | Calcium: 90mg | Iron: 1.2mg