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5 from 5 ratings

Whole30 + Keto Dairy Free Pesto

With this Whole30 + Keto Dairy free pesto recipe you don’t need the parmesan cheese! Made with fresh basil + pine nuts, and freezer friendly too!
Prep Time15 mins
Total Time5 mins
Course: Condiment
Cuisine: American, Italian
Servings: 1 .25 cups
Calories: 175
Author: Natalie


  • 2 packed cups basil leaves
  • 1/2 cup olive oil may need 1 to 2 tablespoons more to reach consistency you desire
  • 1/2 cup roasted unsalted pine nuts (or pecans, almonds or walnuts!)
  • 3 cloves of garlic
  • 1/2 teaspoon salt


  • In a food processor, combine the basil, pine nuts, garlic, and salt. Pulse until all the ingredients are finely chopped. Add in the olive oil, and blend until combined. If needed, add in more olive oil until desired consistency.
  • To prevent the top of the pesto sauce from turning brown as it sits in the fridge (oxidizing), pour on enough olive oil to cover the whole top. This will prevent oxygen reaching the pesto sauce, and will keep it green. Not necessary, for looks only.
  • Will keep in a wide mouth pint mason jar in the refrigerator for 2 weeks, or in the freezer for up to 1 year. I store my dairy free pesto in wide mouth pint mason jars since they're freezer friendly!


If your pine nuts are raw, roast in a 350ºF oven for 5-8 minutes, until golden brown.


Calories: 175 | Total Carbs: 1.9g | Protein: 1.8g | Fat: 19g | Fiber: 0.5g | Net Carbs: 1g