Pesto Keto

From our popular recipe results for Pesto Keto with suggestions below for keto-pesto, vegan, sauce.

Recipe Category: Vegan

Black Olive Walnut Pesto Recipe


Makes about 1 cup

  • 2 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 1 cup Gaeta olives, pitted
  • 1/4 cup minced fresh parsley
  • 1/4 cup walnut pieces
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil


  1. In a food processor, combine the garlic and salt and process to a paste
  2. Add the olives, parsley and walnuts and pulse until coarsely chopped
  3. Add the lemon juice, marjoram and pepper and process until blended
  4. With the machine running, stream in the olive oil and process to a paste
  5. If not using right away, scrape the pesto into a small container with a tight-fitting lid
  6. Pour a thin layer of olive oil on top of the pesto
  7. Cover tightly and refrigerate until ready to use
  8. Properly stored, the pesto will keep for 4 to 5 days

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