Vegan pesto recipe for your low-carb, high-fat vegan Keto meal plan.
This vegan pesto is the easiest to make and completely mess-free. While dairy free, it’s very cheesy and full of flavors.
I like the macadamia nuts for added fat, but if macadamia nuts are harder to access, pine nuts also go well.
They add just as much nuttiness as macadamia nuts.
Depending on what you are using it for, adjust your water amount to make it thicker or looser.
They make a perfect drizzling sauce for grilled steak or spread for your sandwich.
I also love making this pesto chicken on a busy weeknight.
- 2 cups packed fresh basil (stems removed)
- 1/3 cup macadamia nuts
- 1 clove of garlic peeled
- 1 tbsp Lemon juice
- 1/4 tsp Sea salt
- 3 tbsp avocado oil
- 1 tbsp nutritional yeast
- Add all ingredients to a blender or food processor and blend until smooth.
- If the pesto comes out too thick, add 1-2 tablespoons of water to thin the paste. Add more water if needed until it reaches the desired thickness.
- Adjust the flavor as desired. To add cheesy flavor, add more nutritional yeast.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 41Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 33mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g