Forget limp, dry greens. This herbaceous keto pesto dressing drapes your vegetables in a silky, emerald glaze. It is not a thick paste; it is pourable, garlic-spiked liquid gold that delivers a creamy, nutty mouthfeel with every savory bite.
Why You Will Love This “Liquid Gold”
Silky, Pourable Perfection: Unlike traditional thick pastes, this version is thinned just enough to drape beautifully over greens. It coats every leaf without clumping.
Maximum Flavor, Zero Fillers: Store-bought bottles often hide sugar and low-quality oils. This homemade batch uses real parmesan and fresh garlic for a savory kick that lingers.
Satisfying & Rich: Packed with quality olive oil and pine nuts, this dressing adds a nourishing richness to your meal. It turns a light lunch into a satisfying meal that keeps you going.
How to Make It (In Minutes)
Making this low carb basil pesto dressing is incredibly fast. Start by tossing your garlic and pine nuts into a food processor. Pulse them a few times until they look like coarse crumbs.
Next, add the fresh basil, parmesan, lemon juice, and seasonings. Pulse gently to chop the herbs without bruising them. If you over-blend, the heat can turn the beautiful bright green leaves dark, so keep it quick!
Finally, while the motor is off or running very slowly (depending on your machine), pour in the olive oil. Watch as it emulsifies into a creamy, vibrant green dressing right before your eyes.
Menu Magic: What to Serve It With
Since this dressing is rich and savory, it pairs perfectly with roasted vegetables. I love tossing it with this Mediterranean Roasted Cauliflower Recipe for a deeply flavorful side dish that fits right into a low-carb lifestyle.
If you are looking for a main protein, this dressing makes an incredible marinade or finishing sauce for seafood. Try drizzling it over this Golden Pan-Seared Mediterranean Cod to add a fresh Italian twist to the flaky white fish.
Kristina’s Kitchen Tips
Toast for Depth: If you have an extra two minutes, lightly toast the pine nuts in a dry pan first. It brings out a nutty aroma that makes the dressing taste restaurant-quality.
The “Fridge Solid” Factor: Real olive oil solidifies in the fridge. Don’t panic! Just let the jar sit on the counter for 5 minutes and give it a good shake to return it to liquid gold.
Budget Swap: Pine nuts can be pricey. You can easily swap them for walnuts or sunflower seeds. Walnuts add a lovely earthiness that pairs beautifully with the sharp parmesan.
Common Questions
Can I make this dairy-free?
Absolutely. You can swap the parmesan cheese for nutritional yeast. It keeps that savory, cheesy flavor profile while keeping the recipe entirely plant-based.
How long does this keep in the fridge?
Because we use fresh garlic and herbs, freshness is key. Keep it in an airtight jar in the refrigerator and enjoy it within 3 to 4 days for the best flavor and safety.
Is this suitable for a keto diet?
Yes! With healthy fats from olive oil and nuts, and very low carbohydrates, this is a fantastic keto pesto dressing. I often use it to add flavor to lean proteins.
This bright and herbaceous dressing brings the classic flavors of Genoa to your table in a smooth, pourable format. It is rich in wholesome fats and savory parmesan, offering a satisfying depth of flavor without any added sugars. Perfect for tossing with fresh greens, drizzling over roasted vegetables, or using as a marinade for grilled chicken.
Ingredients
Scale
Fresh & Dairy
1 clove garlic (peeled and roughly chopped)
1 cup fresh basil leaves (packed) (approx. 25g)
¼ cup parmesan cheese (grated) (approx. 25g)
2 tablespoons lemon juice (freshly squeezed) (30ml)
Pantry & Seasonings
¼ cup pine nuts (raw or lightly toasted) (approx. 35g)
¼ teaspoon sea salt (adjust to taste)
⅛ teaspoon black pepper (freshly ground)
1 teaspoon white wine vinegar (5ml)
¼ cup extra virgin olive oil (high quality) (60ml)
Instructions
Prep the aromatics: Place the roughly chopped garlic and pine nuts into the bowl of a food processor. Pulse 3-4 times just until the garlic is minced and the nuts are broken down into coarse crumbs.
Add greens and cheese: Add the fresh basil leaves, grated parmesan cheese, sea salt, black pepper, lemon juice, and white wine vinegar to the processor.
Pulse to combine: Use short, quick pulses to chop the basil and incorporate it with the cheese. Important: Do not blend continuously or over-process, as the heat from the blades can oxidize the basil, turning it dark and affecting the flavor.
Emulsify gently: Add the olive oil in small splashes, pulsing briefly after each addition just until the dressing reaches a unified consistency.
Store immediately: Scrape down the sides, taste to adjust salt if needed, and immediately transfer to a clean airtight container. Place directly in the refrigerator to maintain safety and freshness.
Notes
Safety & Storage: Because this recipe contains raw garlic in oil, it must be kept refrigerated at all times to prevent bacterial growth. Consume within 3-4 days maximum. Do not store at room temperature.
Serving Tip: The olive oil may solidify slightly in the fridge. To serve, let the jar sit on the counter for about 5 minutes to soften, then shake well before pouring.
Variation: If pine nuts are unavailable, walnuts or sunflower seeds (for a nut-free option) make excellent substitutions with a similar texture.
Allergy Alert: This recipe contains Tree Nuts (Pine Nuts) and Milk (Parmesan).
Nutritional Information
Calories: 138 kcal
Total Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 3mg
Sodium: 165mg
Total Carbohydrates: 1.6g
Dietary Fiber: 0.3g
Sugars: 0.4g
Net Carbs: 1.3g
Protein: 2.5g
Disclaimer: These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app or consult a reliable database.
I hope this homemade pesto salad dressing brings a little extra joy and brightness to your table this week. It is amazing how a few fresh ingredients can completely change a meal. Remember, these are just my kitchen adventures and flavor pairings—chat with your doctor for personalized nutritional tips!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
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