25+ Delicious Saturday Keto Pesto Recipes to Savor This Weekend

Saturdays are for indulging in flavorful meals that don’t compromise your health goals.

If you’re following a keto diet, pesto is a perfect ingredient to elevate your recipes.

Made with basil, olive oil, nuts, and cheese, pesto is a versatile, keto-friendly sauce that adds a burst of flavor to any dish.

Whether you’re planning a casual brunch, a cozy family dinner, or meal-prepping for the week ahead, these keto pesto recipes are guaranteed to satisfy your taste buds.

From savory casseroles to zesty zucchini noodles and creamy egg salads, we’ve curated 25+ mouthwatering dishes to inspire your Saturday cooking adventures.

Dive in and discover how pesto can transform your keto meals into something extraordinary!

25+ Delicious Saturday Keto Pesto Recipes to Savor This Weekend

Cooking keto meals doesn’t have to be repetitive or boring, especially when pesto is part of the equation.

These 25+ Saturday keto pesto recipes showcase the versatility of this beloved sauce, from creamy casseroles to fresh zucchini noodles and everything in between.

Each recipe is designed to make your weekends flavorful, satisfying, and perfectly aligned with your low-carb lifestyle.

So, whether you’re whipping up a quick brunch or preparing a cozy dinner, these dishes will add variety and excitement to your keto journey.

Embrace the deliciousness of pesto and transform your Saturdays into culinary adventures that you’ll look forward to every week!

Keto Pesto Chicken Salad

This Keto Pesto Chicken Salad is a vibrant, low-carb dish that combines the richness of homemade pesto with the satisfying protein of grilled chicken. It’s perfect for a filling lunch or a light dinner. The creamy pesto dressing adds a zesty punch, and the salad is packed with healthy fats and fresh vegetables.

Ingredients:

• 2 chicken breasts
• 1 cup fresh basil leaves
• 1/2 cup parmesan cheese, grated
• 1/3 cup olive oil
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• Salt and pepper to taste
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 cup cherry tomatoes (optional)
• 1 tablespoon lemon juice

Instructions:

1. Grill the chicken breasts until fully cooked (about 6-7 minutes per side). Let them cool before slicing into thin strips.
2. In a food processor, combine basil leaves, parmesan, pine nuts, garlic, salt, and pepper. Pulse to combine.
3. With the processor running, slowly drizzle in olive oil until the pesto is smooth and creamy.
4. In a large bowl, toss the mixed greens with the pesto dressing, adding a bit more olive oil if needed.
5. Arrange the chicken slices on top of the salad, and garnish with cherry tomatoes and a squeeze of lemon juice.
6. Serve immediately or refrigerate for later.

This Keto Pesto Chicken Salad is a wonderfully filling yet refreshing dish that brings together fresh herbs, healthy fats, and lean protein. The pesto dressing gives the salad a delightful burst of flavor, making it perfect for meal prepping or enjoying a quick, low-carb lunch. The balance of chicken and greens ensures you stay satisfied, while the pesto adds a savory richness without any added carbs.

Zucchini Noodles with Pesto and Shrimp

This Zucchini Noodles with Pesto and Shrimp is a light yet satisfying dish that’s ideal for anyone following a keto lifestyle. The zucchini noodles replace traditional pasta, keeping the meal low-carb, while the shrimp adds a delicate seafood flavor. The homemade pesto ties the entire dish together, making it an elegant option for dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 1/2 cup pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup fresh parmesan cheese, grated
• Lemon wedges for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Season with salt and pepper, then remove from the skillet and set aside.
3. In the same skillet, add the zucchini noodles and cook for 1-2 minutes, just until they begin to soften (do not overcook).
4. Add the pesto sauce to the noodles, stirring to coat evenly. Toss in the cooked shrimp and stir until everything is well combined.
5. Serve with freshly grated parmesan and a squeeze of lemon juice.

This dish offers a fresh and flavorful twist on traditional pasta, perfect for anyone craving something light yet indulgent. The zucchini noodles provide the perfect base for the savory shrimp and fragrant pesto. It’s a meal that satisfies both taste and dietary goals, delivering a delicious keto-friendly alternative that doesn’t sacrifice flavor. Whether it’s a weeknight dinner or a special occasion, this dish is bound to impress.

Keto Pesto Stuffed Avocados

Keto Pesto Stuffed Avocados combine creamy, healthy fats from the avocado with the bold, herby flavors of pesto. This is an easy and quick keto meal or snack that requires minimal ingredients but delivers on both taste and satisfaction. Perfect for an appetizer, lunch, or a light dinner, it’s a versatile and nutrient-packed option.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1/2 cup homemade or store-bought pesto
• 1/4 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)
• Fresh basil leaves for garnish

Instructions:

1. Slice the avocados in half and remove the pit. If needed, scoop out a little flesh to create a larger cavity for the filling.
2. Spoon about 2 tablespoons of pesto into each avocado half, spreading it evenly inside.
3. Top with cherry tomatoes, crumbled feta cheese, and a drizzle of olive oil if desired.
4. Season with salt and pepper, and garnish with fresh basil leaves.
5. Serve immediately and enjoy!

Keto Pesto Stuffed Avocados are a delicious and filling option for those looking for a quick, low-carb meal or snack. The richness of the avocado pairs perfectly with the fresh, zesty pesto, while the cherry tomatoes and feta cheese add texture and a burst of flavor. This dish is not only keto-friendly but also packed with healthy fats, making it an excellent choice for anyone following a low-carb, high-fat diet. Whether as a light lunch or a savory appetizer, it’s sure to be a crowd-pleaser.

Keto Pesto Salmon Baked in Foil

This Keto Pesto Salmon Baked in Foil is an easy, flavorful, and healthy dinner option. The salmon fillets are marinated in a rich pesto sauce, then baked in foil to lock in moisture and flavor. It’s a great way to enjoy a low-carb, high-protein meal packed with healthy fats. The result is tender, flaky salmon with a fragrant pesto crust that’s sure to please even the pickiest eaters.

Ingredients:

• 4 salmon fillets
• 1/2 cup homemade or store-bought pesto
• 1 tablespoon olive oil
• 1 lemon, sliced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 4 sheets of aluminum foil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place each salmon fillet on a separate piece of aluminum foil. Drizzle with olive oil and season with salt and pepper.
3. Spoon about 2 tablespoons of pesto on each fillet, spreading it evenly across the top.
4. Place a couple of lemon slices on top of each fillet and fold the foil around the salmon to seal it.
5. Bake in the preheated oven for 15-20 minutes, depending on the thickness of the fillets, or until the salmon is cooked through and flakes easily with a fork.
6. Remove from the oven and garnish with fresh parsley before serving.

This Keto Pesto Salmon Baked in Foil is a simple yet luxurious meal that delivers incredible flavor with minimal effort. The pesto marinade infuses the salmon with a rich, herby taste while the foil seal helps retain moisture, keeping the fish tender. The dish is perfect for a quick dinner after a busy day or a low-carb feast for a special occasion. With its healthy fats and omega-3-rich salmon, it’s both satisfying and nourishing for those following a keto lifestyle.

Keto Pesto Cauliflower Rice Stir-Fry

Keto Pesto Cauliflower Rice Stir-Fry is a quick and tasty dish that substitutes traditional rice with cauliflower rice, making it a low-carb option. The addition of homemade or store-bought pesto adds a rich, aromatic flavor that elevates the dish. Packed with vegetables and healthy fats, this stir-fry is perfect as a side dish or a light main course.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup pesto (homemade or store-bought)
• 1 tablespoon olive oil
• 1/4 cup red bell pepper, diced
• 1/4 cup zucchini, diced
• 1/4 cup mushrooms, sliced
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant.
2. Add the red bell pepper, zucchini, and mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Add the cauliflower rice to the skillet and stir to combine. Cook for an additional 4-5 minutes until the cauliflower rice is heated through and tender.
4. Stir in the pesto, coating the cauliflower rice and vegetables evenly. Season with salt and pepper to taste.
5. Garnish with fresh basil before serving.

Keto Pesto Cauliflower Rice Stir-Fry is a vibrant, flavorful dish that offers the comfort of a stir-fry without the carbs. The pesto adds a burst of flavor to the cauliflower rice, making it a perfect substitute for traditional rice. The addition of sautéed vegetables enhances the dish’s texture and nutritional profile, providing a well-rounded, low-carb meal. This dish is ideal for anyone following a keto diet or looking for a tasty, vegetable-packed side that feels indulgent but is light on carbs.

Keto Pesto Eggplant Parmesan

Keto Pesto Eggplant Parmesan is a delicious, low-carb twist on the classic Italian dish. Instead of breadcrumbs, this recipe uses almond flour to keep it keto-friendly while still achieving a satisfying crunch. The eggplant slices are coated in pesto, baked to perfection, and topped with mozzarella cheese for a savory, cheesy experience. This dish is perfect for a keto-friendly dinner or a special meal for any occasion.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup pesto (homemade or store-bought)
• 1/2 cup almond flour
• 1 egg, beaten
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dip each eggplant slice into the beaten egg, then coat with almond flour, pressing gently to ensure the coating sticks.
3. Place the coated eggplant slices on the prepared baking sheet. Brush lightly with olive oil and season with salt and pepper.
4. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden and crispy on both sides.
5. Remove the eggplant slices from the oven and spread a thin layer of pesto on each slice. Top with shredded mozzarella and a sprinkle of parmesan.
6. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve hot, garnished with fresh basil if desired.

Keto Pesto Eggplant Parmesan is a deliciously cheesy, satisfying dish that captures the essence of traditional eggplant parmesan, minus the carbs. The pesto enhances the flavor of the eggplant, while the almond flour coating ensures a crispy texture that’s perfect for keto diets. This dish offers a rich and indulgent experience while keeping it low-carb and keto-friendly. Whether as a main course or a hearty side dish, it’s a fantastic way to enjoy a beloved classic without the guilt.

Keto Pesto Meatballs

Keto Pesto Meatballs are a flavorful and low-carb take on traditional meatballs, with pesto adding a fresh, herbaceous twist. These meatballs are made with ground beef or turkey and are baked to perfection, creating a juicy and tender texture. They’re perfect for a keto-friendly dinner, snack, or appetizer and pair well with a variety of low-carb sides.

Ingredients:

• 1 lb ground beef or turkey
• 1/2 cup pesto (homemade or store-bought)
• 1/4 cup almond flour
• 1 large egg
• 1/4 cup grated parmesan cheese
• 2 garlic cloves, minced
• Salt and pepper to taste
• Olive oil for greasing the baking sheet

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
2. In a large bowl, combine the ground meat, pesto, almond flour, egg, parmesan, garlic, salt, and pepper. Mix until well combined.
3. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 18-20 minutes, or until the meatballs are golden brown and cooked through.
5. Serve with additional pesto or a side of zucchini noodles or roasted vegetables.

Keto Pesto Meatballs are a satisfying and versatile dish that combines the flavors of juicy, well-seasoned meatballs with the fresh, aromatic taste of pesto. They’re perfect as a low-carb dinner or can be served as a party appetizer. The almond flour helps to bind the meatballs while keeping them keto-friendly. These meatballs are not only delicious but also packed with healthy fats and protein, making them a great choice for those following a keto lifestyle.

Keto Pesto Stuffed Chicken Breasts

Keto Pesto Stuffed Chicken Breasts are a mouthwatering, low-carb dish that’s full of flavor. The chicken breasts are stuffed with a generous amount of pesto, then baked until tender and juicy. This simple yet elegant recipe is perfect for a weeknight dinner or a special occasion, delivering a rich and savory meal without the carbs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup pesto (homemade or store-bought)
• 1/4 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, make a pocket in each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through.
3. Stuff each chicken breast with 2 tablespoons of pesto and a tablespoon of shredded mozzarella cheese.
4. Secure the edges of the chicken with toothpicks if necessary. Season the outside of the chicken with salt and pepper.
5. Heat olive oil in a large oven-safe skillet over medium heat. Brown the chicken breasts on both sides, about 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh basil.

Keto Pesto Stuffed Chicken Breasts are a flavorful and satisfying dish that transforms a simple chicken breast into an indulgent meal. The pesto filling infuses the chicken with vibrant flavors, while the mozzarella adds a creamy richness. It’s a great option for anyone on a keto diet looking for a protein-packed, low-carb meal. Whether served with roasted vegetables or a side salad, this dish makes a perfect main course for any occasion.

Keto Pesto Bacon-Wrapped Asparagus

Keto Pesto Bacon-Wrapped Asparagus is a deliciously savory side dish that combines the smoky flavor of bacon with the fresh, herby taste of pesto. The asparagus spears are wrapped in bacon, brushed with pesto, and baked until crispy. This simple yet flavorful dish is perfect for a keto dinner or as a crowd-pleasing appetizer.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices of bacon
• 1/4 cup pesto (homemade or store-bought)
• Olive oil for drizzling
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Lay the bacon slices flat on a cutting board and cut each slice in half, creating 12 shorter pieces.
3. Brush the asparagus spears lightly with olive oil, then season with salt and pepper.
4. Wrap each asparagus spear with a half slice of bacon, securing the ends with toothpicks if necessary.
5. Arrange the bacon-wrapped asparagus on a baking sheet and drizzle with pesto.
6. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.
7. Remove from the oven and discard the toothpicks. Serve with a squeeze of lemon juice for added freshness.

Keto Pesto Bacon-Wrapped Asparagus is a mouthwatering, low-carb side dish that combines the richness of bacon with the freshness of asparagus and the aromatic flavors of pesto. The crispy bacon gives each spear a savory crunch, while the pesto adds a burst of flavor. This dish is perfect as a side to a keto main course or as a finger food for parties. It’s simple, delicious, and sure to be a hit with anyone following a keto diet.

Keto Pesto Portobello Mushrooms

Keto Pesto Portobello Mushrooms are a simple, savory dish that features the earthy richness of portobello mushrooms paired with the bright, herby flavor of pesto. This dish makes an excellent side or a vegetarian keto entrée, offering a low-carb, high-flavor alternative to traditional stuffed mushrooms. The pesto adds depth to the mushrooms, while a topping of melted cheese makes each bite irresistible.

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped out
• 1/2 cup pesto (homemade or store-bought)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the portobello mushrooms with olive oil and season with salt and pepper.
3. Place the mushrooms, cap side up, on a baking sheet lined with parchment paper.
4. Spoon 2 tablespoons of pesto into each mushroom cap, spreading it evenly.
5. Top each mushroom with shredded mozzarella and a sprinkle of parmesan cheese.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
7. Remove from the oven and garnish with fresh basil before serving.

Keto Pesto Portobello Mushrooms are a delicious and easy-to-make dish that combines the rich, umami flavor of mushrooms with the bright, savory taste of pesto. The melted cheese adds a creamy finish, making these mushrooms a satisfying low-carb meal. Whether served as a side dish or as a main course for a vegetarian keto dinner, this recipe is a great way to enjoy the flavors of pesto in a new and exciting way.

Keto Pesto Grilled Shrimp Skewers

Keto Pesto Grilled Shrimp Skewers are a perfect summer meal or appetizer that pairs the smoky flavor of grilled shrimp with the fresh, herbaceous pesto. These skewers are marinated in pesto and grilled to perfection, making them a flavorful, low-carb option for anyone following a keto lifestyle. Serve them as an entrée or alongside a salad for a light and satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup pesto (homemade or store-bought)
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine pesto, olive oil, minced garlic, lemon juice, salt, and pepper. Mix well.
2. Add the shrimp to the marinade and toss to coat evenly. Let it marinate for 20-30 minutes in the refrigerator.
3. Preheat your grill or grill pan over medium-high heat.
4. Thread the shrimp onto the soaked wooden skewers, ensuring they are evenly spaced.
5. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
6. Remove from the grill and serve immediately, garnished with extra pesto or a squeeze of lemon.

Keto Pesto Grilled Shrimp Skewers are a quick, flavorful dish that combines the smoky goodness of grilled shrimp with the bright, aromatic flavors of pesto. They’re perfect for a summer BBQ, light dinner, or appetizer for guests. The marinade infuses the shrimp with fresh, herby flavors while keeping them tender and juicy. These skewers are a great way to enjoy a keto-friendly, protein-packed meal with minimal carbs and maximum taste.

Keto Pesto Avocado Chicken Bowl

Keto Pesto Avocado Chicken Bowl is a delicious, filling, and nutritious meal that combines grilled chicken, creamy avocado, and fresh pesto. This dish is perfect for a quick lunch or dinner and is loaded with healthy fats and proteins. The pesto ties everything together with its vibrant flavors, and the avocado adds a rich, creamy texture that complements the chicken.

Ingredients:

• 2 chicken breasts
• 2 ripe avocados, sliced
• 1/2 cup pesto (homemade or store-bought)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/4 cup cherry tomatoes, halved (optional)
• 1 tablespoon lemon juice

Instructions:

1. Preheat a grill or skillet over medium heat and brush with olive oil.
2. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
3. Slice the grilled chicken into strips.
4. In a bowl, arrange a bed of mixed greens and top with sliced chicken, avocado slices, and cherry tomatoes (if using).
5. Drizzle the pesto over the chicken and avocado, then squeeze lemon juice over the top.
6. Serve immediately, and enjoy!

Keto Pesto Avocado Chicken Bowl is a perfect low-carb meal packed with healthy fats, protein, and vibrant flavors. The creamy avocado pairs wonderfully with the grilled chicken and fresh pesto, creating a balanced and satisfying meal. This dish is great for meal prepping or enjoying as a quick weeknight dinner. It’s light yet filling, making it an ideal choice for anyone looking to stay on track with a keto lifestyle while enjoying a flavorful and nutritious meal.

Keto Pesto Zucchini Noodles with Chicken

Keto Pesto Zucchini Noodles with Chicken is a low-carb, deliciously light dish that combines tender chicken with fresh zucchini noodles, all tossed in a flavorful pesto sauce. This meal is packed with healthy fats and protein, making it a perfect choice for a satisfying yet keto-friendly dinner. The zucchini noodles provide a great pasta alternative, while the pesto adds an aromatic burst of flavor.

Ingredients:

• 2 medium zucchini, spiralized into noodles
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1/2 cup pesto (homemade or store-bought)
• 1 tablespoon olive oil
• 1/4 cup parmesan cheese, grated
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Spiralize the zucchini into noodles and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until they are tender but still firm.
3. Add the grilled chicken slices to the skillet, then pour in the pesto sauce. Toss everything together until the zucchini noodles and chicken are well-coated with the pesto.
4. Season with salt and pepper to taste.
5. Remove from heat, sprinkle with parmesan cheese, and garnish with fresh basil before serving.

Keto Pesto Zucchini Noodles with Chicken is a light yet filling meal that offers all the flavors of a traditional pasta dish without the carbs. The zucchini noodles provide a satisfying, low-calorie base, while the pesto adds a fresh, herbaceous flavor that complements the grilled chicken perfectly. This dish is ideal for those following a keto diet who miss pasta or want a nutrient-packed meal that’s quick and easy to prepare.

Keto Pesto Broccoli Casserole

Keto Pesto Broccoli Casserole is a comforting, cheesy, and low-carb dish that combines the vibrant flavor of pesto with fresh broccoli and a rich, creamy cheese sauce. This casserole is baked to perfection, making it a great side dish or even a main course for a keto-friendly meal. The pesto adds an aromatic depth of flavor, while the cheese brings all the ingredients together in a delicious, gooey bite.

Ingredients:

• 4 cups broccoli florets, steamed until tender
• 1/2 cup pesto (homemade or store-bought)
• 1/2 cup heavy cream
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil.
2. Steam the broccoli florets until tender, about 5-7 minutes. Drain and set aside.
3. In a mixing bowl, combine the pesto, heavy cream, mozzarella, and parmesan. Stir until smooth and well combined.
4. Add the steamed broccoli to the cheese mixture and toss until the broccoli is evenly coated.
5. Pour the broccoli mixture into the prepared baking dish and spread it evenly.
6. Bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
7. Remove from the oven and let it cool slightly before serving.

Keto Pesto Broccoli Casserole is a creamy, comforting dish that brings together the richness of cheese, the freshness of pesto, and the nutritious crunch of broccoli. This casserole is a perfect way to enjoy vegetables on a keto diet without sacrificing flavor. It makes an excellent side dish for any meal or can be enjoyed as a hearty vegetarian main course. The pesto elevates the taste, creating a warm, satisfying dish that the whole family will enjoy.

Keto Pesto Egg Salad

Keto Pesto Egg Salad is a creamy, rich, and flavorful twist on the classic egg salad. Made with hard-boiled eggs, creamy mayonnaise, and vibrant pesto, this salad is perfect for a light lunch or a keto-friendly snack. It’s packed with healthy fats and protein, offering a satisfying meal that is low in carbs but full of flavor.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 1/4 cup mayonnaise
• 1/4 cup pesto (homemade or store-bought)
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Instructions:

1. Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, then reducing the heat and simmering for 10 minutes. Once done, cool the eggs, peel, and chop them.
2. In a mixing bowl, combine the chopped eggs, mayonnaise, pesto, Dijon mustard, salt, and pepper. Stir until well combined.
3. Taste and adjust the seasoning, adding lemon juice for extra freshness, if desired.
4. Garnish with fresh parsley before serving.

Keto Pesto Egg Salad is a simple yet satisfying dish that takes the classic egg salad to the next level. The creamy pesto dressing adds a burst of flavor, while the eggs provide a protein-rich base that keeps you full and energized. This egg salad is perfect for meal prepping, picnics, or a quick lunch on busy days. It’s a delicious and easy way to enjoy a keto-friendly meal packed with healthy fats and nutrients.

Note: More recipes are coming soon!