Creative Keto Pesto Recipes For Your Next Meal

Pesto is a versatile sauce that can be used in a variety of keto-friendly dishes. While store-bought pesto may be convenient, making it at home ensures no added sugars or fillers are included, keeping it keto-compliant. Traditional pesto ingredients include basil, garlic, pine nuts, olive oil, and Parmesan cheese, but many variations exist, such as using different nuts or herbs. Pesto can be used as a sauce for chicken, fish, or veggies, or as a spread for sandwiches and is a tasty way to add flavour to keto meals.

Pesto with chicken

There are several keto-friendly ways to cook chicken with pesto. Here are some recipes to try:

Baked Pesto Chicken

This recipe is simple and can be made with just a few ingredients. It is also a great option if you are short on time.

Ingredients:

• Chicken breasts or chicken tenderloins
• Basil pesto
• Mozzarella cheese
• Kosher salt
• Black pepper

Steps:

• Grease a large casserole dish with olive oil or cooking spray.
• Preheat the oven to 350°F.
• Place the chicken in the dish and spread pesto on top, covering the chicken completely.
• Top with sliced or shredded mozzarella cheese.
• Bake for 35-45 minutes, or until the chicken is fully cooked and the cheese is melted and golden.

One-Pot Pesto Chicken

This recipe is perfect for a quick and easy weeknight meal. It is a one-pot dish that can be made in just 20 minutes.

Ingredients:

• Chicken breast tenders
• Cracked black pepper
• Garlic powder
• Avocado oil
• Broccoli
• Grape tomatoes
• Chicken broth
• Basil pesto
• Shredded parmesan

Steps:

• Slice the chicken tenders into 1-inch pieces and add to a mixing bowl.
• Add salt, black pepper, and garlic powder to the bowl and stir until the chicken is coated in spices.
• Warm up a large skillet over high heat and add avocado oil.
• Add the chicken to the skillet and sear for 3 minutes without stirring, or until golden-brown. Flip and repeat on the other side.
• Remove the chicken from the pan and set aside.
• Add chicken broth to the pan and scrape the bottom to remove any fond.
• Add broccoli florets and tomatoes to the pan. Place a lid on top and steam for about 2 minutes.
• Turn off the heat and stir in the chicken and pesto until everything is coated.
• Top with shredded parmesan and serve.

Cheesy Pesto Chicken Bake

This recipe is a great option if you are looking for a juicy and flavorful dish. It is also very simple to make, requiring just a few ingredients and a few minutes of prep time.

Ingredients:

• Boneless, skinless chicken breasts
• Salt
• Pepper
• Pesto sauce
• Shredded mozzarella
• Shredded parmesan
• Cherry tomatoes
• Fresh basil

Steps:

• Preheat the oven to 425°F and spray a baking dish with non-stick spray.
• Sprinkle the chicken with salt and pepper, then coat each piece in pesto sauce.
• Place the chicken in the baking dish and top with any leftover pesto.
• Sprinkle on the mozzarella and Parmesan, and then add the halved cherry tomatoes.
• Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
• Remove from the oven and sprinkle with basil before serving.

Marinated Pesto Chicken

This recipe requires a bit more time for the chicken to marinate, but it is still very simple to prepare and can be made in under 30 minutes.

Ingredients:

• Boneless, skinless chicken thighs
• Pesto sauce
• Rice vinegar (sugar-free)
• Monk fruit
• Salt

Steps:

• Place the chicken, pesto, rice vinegar, monk fruit, and salt in a large bowl or ziploc bag.
• Mix or shake until the marinade is combined and the chicken is evenly coated.
• Refrigerate for 2 to 24 hours.
• Preheat the oven to 425°F and align the chicken in a casserole dish.
• Pour any remaining marinade over the chicken.
• Bake for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

These recipes offer a variety of ways to enjoy keto-friendly pesto chicken, whether you are looking for a quick weeknight meal or something more substantial.

Pesto with steak

There are several keto-friendly ways to use pesto with steak. Here are some mouth-watering recipes to try:

Pesto Steak Salad

This flavourful salad is a great way to get your veggies in while enjoying a juicy steak. Start by seasoning your steak with garlic powder, onion powder, salt, and pepper. Sear it in a hot grill pan or fry pan with olive oil until it reaches your desired level of doneness. For a 1/2 inch steak, cook for approximately 3 minutes on each side for medium-rare to medium. Let the steak rest before slicing it into thin diagonal pieces. In a separate bowl, combine halved baby tomatoes, bocconcini cheese, and pesto, stirring until everything is coated. On a serving platter, spread out your choice of leafy greens and sprinkle with sliced red onions. Lay out the tomatoes and cheese, followed by the steak slices. Drizzle with olive oil and season with salt and pepper to taste.

Grilled Skirt Steak with Pesto Butter

This quick and easy recipe is perfect for busy weeknights when you want to impress your guests. Start by cutting a skirt steak into four even pieces and rubbing them with canola oil, salt, and pepper. Grill the steaks for 6-10 minutes, turning once, until charred on both sides and cooked to your desired doneness. For the pesto butter, simply whisk together store-bought basil pesto, softened butter, and a pinch of salt and pepper. Serve the steaks with a dollop of pesto butter and grilled asparagus on the side.

Pesto Steak with Balsamic Tomatoes

This low-calorie, gluten-free dish is a tasty and healthy option. To make the pesto, blend garlic, basil leaves, white wine vinegar, olive oil, and pepper. Marinate your sirloin steak in this mixture for at least 30 minutes in the fridge. Remove the steak from the marinade and cook it on a grill pan for 2-4 minutes on each side, depending on your desired doneness. In a separate pan, cook vine cherry tomatoes with balsamic vinegar until they start to burst. Plate the steak and tomatoes, drizzling any leftover balsamic mixture on top. For the pesto, blend pine nuts, parmesan, basil, garlic, olive oil, and water until smooth. Season to taste.

Beef Pesto

This unique recipe involves marinating beef fillet in a blend of tamari or soy sauce, cider vinegar, red chilli, and garlic. After marinating, fry the beef for no more than 2 minutes on each side to achieve a rare finish. For the pesto, blend parsley, garlic, pine nuts, olive oil, and parmesan, adding enough olive oil to reach your desired consistency. To serve, plate a salad of chard, courgette, and beetroot, topping it with the beef and a generous spoonful of pesto.

Pesto with salmon

Pesto and salmon is a delicious combination and a keto-friendly meal. Here are some ways to prepare this dish:

Baked Salmon with Pesto and Broccoli

This recipe is perfect for a weeknight dinner or a fancy dinner party. It is a versatile dish that lets the flavour of baked salmon shine through, with a creamy pesto sauce adding a nice balance.

Ingredients:

• 2 lbs boneless salmon fillets
• 4 tbsp green pesto
• 1/2 cup mayonnaise or vegan mayonnaise
• 2/3 cup full-fat Greek yoghurt
• Salt and pepper to taste
• 1 lb broccoli

Instructions:

Place the salmon skin-side down in a greased baking dish. Spread pesto on top, and season with salt and pepper. Spread out the broccoli around the salmon. Bake in the oven at 350°F for about 20 minutes or until the salmon flakes easily with a fork.

Keto Salmon in Foil Packets with Pesto

This recipe is incredibly easy to make and can be prepared in less than 30 minutes. It combines salmon and pesto, two summer ingredients, to make a sublime keto dinner.

Ingredients:

• 1 lb salmon fillet or four 4-ounce fillets
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1/2 cup dry white wine
• 1/4 cup prepared basil pesto
• Optional: cauliflower rice for serving

Instructions:

Place the salmon on a sheet of tin foil large enough to wrap and seal in the steam. Season the salmon with salt and pepper, then drizzle with olive oil. Place the tomatoes around the salmon, then fold the foil to create a 1-inch rim. Pour in the white wine, then fold the extra foil over the salmon and crimp to create a sealed package. Cook on a preheated grill at 400°F for 10 minutes. Remove from the grill and keep covered for five minutes. Open the foil and brush the cooked salmon with the pesto. Serve warm with cauliflower rice if desired.

Keto Baked Salmon with Cilantro Lime Pesto

This recipe uses a cilantro lime pesto, but you can also substitute basil for a more classic pesto.

Ingredients:

• 1 garlic clove, chopped
• 1 1/4 cups cilantro, packed
• 1/4 tsp salt or more to taste
• 1/2 cup grated parmesan cheese
• 4-5 oz fresh salmon fillets
• Pinch of salt and pepper for each piece of fish

Instructions:

Preheat the oven to 450°F. Cover a baking sheet with parchment paper. To make the pesto, add garlic and pine nuts to a food processor and process until finely chopped. Add half the oil and all the cilantro, processing for a few seconds. Then add the remaining oil, salt, parmesan cheese, and lime juice, processing until smooth. Pat the fish dry and place skin-side down on the baking sheet. Season with salt and pepper, then spoon a couple of teaspoons of pesto over each piece of fish. Bake in the oven for 10-11 minutes until the fish is flaky. Serve warm.

Keto Salmon with Pesto and Spinach

This recipe is fast, keto-friendly, and gorgeous.

Ingredients:

• 1 1/2 lbs boneless salmon fillets
• 1 cup mayonnaise, vegan mayonnaise, or sour cream
• 1 tbsp green or red pesto
• 3/4 cup shredded parmesan cheese
• 1 lb fresh spinach
• 1 oz butter or olive oil

Instructions:

Preheat the oven to 400°F. Grease a baking dish with half of the butter or olive oil. Place the salmon fillets skin-side down and season with salt and pepper. In a small bowl, mix together the mayonnaise, pesto, and parmesan cheese. Spread the mixture over the salmon. Bake for 20-30 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork. In a separate pan, heat the remaining butter or olive oil and saute the spinach for about 2 minutes until wilted. Season the spinach with salt and pepper, then plate it with the baked salmon.

Keto Pesto Salmon with Roasted Veggies

This recipe is a one-pan meal that makes for a satisfying low-carb dinner.

Ingredients:

• 2 portions of salmon fillet, about 5 oz each
• 1.5 oz shredded mozzarella
• 1 small zucchini, about 5 oz
• 1 small yellow squash, about 5 oz
• 2 oz cherry or grape tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning
• 1 tbsp fresh parsley, chopped

Instructions:

Preheat the oven to 425°F and prepare a baking sheet with parchment paper or a baking mat. Place the salmon fillets skin-side down in the centre of the baking sheet and season with salt and pepper. Combine basil pesto and mayo, then spread the mixture on top of the salmon. Top each fillet with mozzarella. Cut the zucchini and squash into bite-sized wedges, then add to a mixing bowl with the tomatoes. Add olive oil, lemon juice, garlic, Italian seasoning, and parsley to the veggies and toss to coat. Spread the veggies around the salmon on the baking sheet. Bake for 12-15 minutes or until the salmon is cooked and the veggies are tender. Optionally, broil for an additional 1-2 minutes to brown the cheese and veggies.

Pesto with eggs

Pesto and eggs is a great keto-friendly combination. Here are some ways to prepare this dish:

Baked Eggs with Pesto and Spinach

This recipe involves baking eggs with pesto and spinach, and serving them with gluten-free or grain-free bread. To make the pesto, blend walnuts or a mix of walnuts and pine nuts, baby spinach or kale, nutritional yeast (optional), sea salt, and black pepper in a food processor. Then, layer the pesto with spinach and dairy-free cream cheese in a baking dish, create indents, and crack an egg into each one. Bake for 12-15 minutes until the whites are set and the yolks are still soft.

Baked Eggs with Tomatoes and Pesto

This recipe is similar to the previous one but replaces spinach with cherry tomatoes. Simply add chopped tomatoes, pesto, butter, and parmesan cheese to ramekins, crack an egg into each one, and bake for around 15 minutes.

Keto Pesto Egg Toast

This recipe involves smearing pesto on a slice of Ketonia bread and topping it with a fried egg and goat cheese. First, toast the bread on a skillet. Then, add more oil to the skillet, spread pesto, and fry an egg. Finally, spread goat cheese on the toast and top it with the pesto egg.

Additionally, you can simply drizzle pesto over eggs, which is a quick and easy way to add flavour to your breakfast.

Pesto with soup

Pesto is a great addition to soups, and there are many ways to incorporate it into your favourite recipes. Here are some ideas for keto-friendly pesto soups:

Chicken Pesto Soup

This soup combines the flavours of chicken and pesto for a hearty and tasty meal. You can use boneless, skinless chicken breasts or thighs, and the soup can be made in an Instant Pot or on the stovetop. Here are the steps to make it:

• Cook the chicken with vegetables like onion, celery, carrot, and garlic. You can also add spices like Italian seasoning or bay leaf.
• Add chicken stock and bring the soup to a boil. Then, reduce the heat and let it simmer.
• For stovetop cooking, shred the chicken and add it back to the soup. You can also add greens like kale or spinach and let them cook until softened.
• Stir in the pesto and let the soup simmer for a few more minutes.
• Serve the soup with some extra pesto drizzled on top, if desired.

Zucchini Pesto Soup

This soup is a great way to enjoy the flavours of zucchini and pesto. It can be made in a blender or food processor and served with grilled ciabatta bread. Here's how to make it:

• Sauté onion and garlic in olive oil until softened.
• In a separate pot, bring chicken stock to a boil and add sliced zucchini. Cook until the zucchini is very soft.
• Make the pesto by blending basil, Parmesan, and pine nuts in a food processor. Gradually add olive oil until it forms a smooth paste.
• Blend the zucchini mixture until smooth, then return it to the pot.
• Stir in cream and pesto, and reheat the soup over medium heat. Season with salt and pepper to taste.
• Serve the soup with grilled ciabatta bread and extra pesto on the side.

Spinach and White Bean Soup with Pesto

This soup is a quick and easy option that combines spinach, white beans, and pesto. It can be made on the stovetop in just a few simple steps:

• Stir together chicken stock, spinach, shredded cooked chicken, and cannellini or Great Northern beans in a saucepan.
• Bring the soup to a simmer, then reduce the heat and stir in the pesto.
• Let the soup simmer for a few more minutes to allow the flavours to combine.
• Serve the soup warm, topped with grated Parmesan cheese if desired.

These recipes provide a great starting point for incorporating pesto into your soups. You can also experiment with different types of pesto, such as arugula, kale, or sun-dried tomato pesto, to find your favourite combinations.

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