How to Make Red Pesto Low Carb and Keto Friendly

Last updated on October 24th, 2025

If you’re craving red pesto sauce and wondering how it fits into your low-carb lifestyle, look no further! This zesty red pesto is perfect for drizzling over zucchini noodles, spreading in wraps, or enhancing grilled chicken.

It’s so versatile and quick to make that you’ll want to have this flavour-packed condiment on hand at all times. Trust me, it’s something everyone on a low-carb diet should definitely try!

What is Red Pesto?

Red pesto is a delicious condiment made from a combination of sun-dried tomatoes and red peppers. If you’re Italian, you probably know it as pesto rosso and how to whip it up fresh at home.

In this recipe, I use only sun-dried tomatoes (to reduce the carbs), blending them with a handful of fresh basil, some parmesan cheese, and a few cloves of garlic to create an amazing and versatile dip or spread.

Whether you’re preparing for the season or just looking to add a touch of flavour to a bland meal, this low-carb version of red pesto can really elevate your dishes. For lovers of low-carb meals, this homemade sauce keeps well in the fridge and is always ready to add to your favourite protein when you’re looking for a quick and easy meal idea.

Ways to Use Red Pesto in a Low-Carb Diet?

• Red pesto is typically added to pasta, but honestly, I use it on just about anything! I’ve tried it on crackers, in omelettes, and I’ve even started marinating chicken with it since it’s already prepared. A couple of dollops are all you need to marinate two chicken breasts.

• The other day, I made linguine pasta for my family and spiralized some zucchini for myself. We all tossed a couple of teaspoons of red pesto into our pasta (zoodles for me!). I had some leftover rosé sauce, which a few teaspoons enhanced beautifully, and then I added the grilled chicken marinated in red pesto (yep, that’s a new recipe I’m excited about!). I sliced it up, and oh my, it was delicious! My youngest daughter even helped herself to seconds!

• Toss a tablespoon or two of this red pesto with zucchini noodles, or add it to my cauliflower mash, even better, drop a spoonful into a cauliflower rice recipe.

• Alternatively, use it as a topping for charcuterie boards, a dip for vegetables, or even as a pizza base. Its zesty flavour livens up your taste buds with garlicky and lemony notes. A must-have!

• Spread red pesto onto fish fillets before baking or grilling. A great way to enhance flavour in any protein while keeping the dish keto-friendly.

Why Homemade Red Pesto Beats the Jar

I’ve been on a low-carb journey long enough to know that snagging a jar of red pesto sauce or any pre-packaged item at the grocery store is super convenient, but it often contains extra carbs that I’m not interested in.

Reduced carbs

When I make my own red pesto sauce, it allows me to avoid the unnecessary ingredients often found in store-bought red pestos, such as sugar, starch, preservatives, stabilizers, and sweeteners.

Accurate carb content

The carbohydrate content of jarred red pesto sauces can vary. Even if they claim to be low in carbs, some may contain as much as 10 grams of carbs per 2 tablespoons. Making your own red pesto sauce allows you to control the ingredients and the carb content.

Fresh ingredients

When you make your own pesto, you get to choose the ingredients. Store-bought versions often contain sweeteners and carb-heavy fillers, such as breadcrumbs or starches. With homemade, you can skip all those extras and just focus on pure, delicious flavour. You start with a jar of sun-dried tomatoes, and if you count the lovely oil it’s in, that’s just two ingredients.

Nut-free option

Many red pesto recipes include almonds or pine nuts, but I’ve left them out in this one since I often run out of nuts and rarely have them on hand.

Stays fresh

How many times have you bought a jar of something only for it to sit in the fridge for weeks? While jarred red pesto is convenient, it should be used within a few days of opening. With this homemade recipe, you can enjoy fresh red pesto for about a week.

Is Red Pesto Sauce a Healthy Condiment?

Red pesto offers several health benefits beyond being low in carbohydrates. Here are some of them:

• Rich in antioxidants: Ingredients like sun-dried tomatoes and red peppers (if included in this recipe) are packed with antioxidants, which help combat oxidative stress and protect the body from free radicals.

• Healthy fats: The inclusion of nuts (like pine nuts or walnuts) and olive oil provides healthy monounsaturated fats, which are good for heart health and can help lower cholesterol levels.

• Vitamins and minerals: Red pesto contains a variety of vital nutrients. Ingredients like garlic, basil, and tomatoes are rich sources of vitamins A, C, and K, as well as essential minerals such as potassium and magnesium.

• Anti-inflammatory properties: The herbs and garlic used in red pesto can have anti-inflammatory effects, which may help reduce inflammation in the body.

• Digestive health: Nuts and herbs contribute fibre, which can support digestive health and promote a healthy gut.

• Versatility in diet: Red pesto can be used in a variety of dishes, allowing for creativity in meals while maintaining a focus on healthy ingredients.

Carbs and Servings in this Red Pesto Recipe

When you prepare this recipe at home, you significantly reduce the carbs by about 4-5 grams of net carbs per serving. This recipe yields about one cup, with approximately two tablespoons per serving. Each serving contains under 1 gram of net carbs.

Under 1g net carbs per serving

• 1.9g of carbohydrates
• 1g of fibre
• 0.9g of net carbs

Ingredient Notes

If you’re new to counting carbs, it’s smart to check what’s in these jars and aim for options with fewer ingredients. But why make a mad dash to the store for a tiny jar of red pesto sauce when you could just grab a few fresh ingredients and channel your inner chef to whip up your own? Here’s what you’ll need:

Sundried tomatoes

You can find sun-dried tomatoes in a jar, which may seem like it defeats the purpose of making your own red pesto, but sun-drying your own can take up to 5 hours. The jarred variety contains sun-dried tomatoes and the oil in which they are stored. If the tomatoes are chewy, soak them in hot water to soften them. Typically, one small jar is sufficient for this recipe. If the tomatoes taste too tangy, you can rinse them under cold water to mellow their flavour.

Extra Virgin Olive Oil

You will use the oil from the jar, but it’s essential to add a high-quality extra-virgin olive oil to make the pesto sauce smooth and spreadable. A high-quality olive oil with a neutral flavour works best for this recipe.

Fresh Basil

Pick up fresh basil from your grocery store or use homegrown basil, which is very convenient to have during the summer.

Lemon Juice

I use half a freshly squeezed lemon; just be mindful that your choice of sun-dried tomato variety may be tangy, in which case you can add less to taste. Always taste test and add lemon juice to your preferred level of tanginess.

Garlic

I like to add three cloves for a boost of flavour and extra nutrients to this red pesto recipe. Additionally, you won’t need to grate or crush the garlic; add it to the food processor along with the remaining ingredients.

A note on Salt and Pepper

Honestly, I do not add salt or pepper to this recipe, as it can turn out quite sour and tangy just by using the main ingredients. However, you can add them for taste towards the end after processing.

Steps to Make Red Pesto Low Carb and Keto Friendly

What I love about this recipe is that you don’t have to chop anything by hand.

1) Place the contents of the whole jar of sun-dried tomatoes, including the oil, into a food processor.

2) Add the remaining ingredients, except for the extra-virgin olive oil, which you’ll add later if needed.

3) Pulse the mixture a few times until you achieve a smooth consistency. This process shouldn’t take long. If you find the mixture is a bit too thick, add a little extra-virgin olive oil, about two tablespoons, between pulses until the desired consistency is achieved. Transfer the red pesto into a jar with a tight-fitting lid.

Useful Tips

For the best Red Pesto

• To keep this recipe as wholesome as possible, look for sundried tomatoes with minimal ingredients, no added salt, and free from preservatives, ideally in their natural form.
• Pulse the mixture to your desired consistency, whether chunky or smooth; I prefer a balance between the two. If you find the consistency too thick, drizzle some olive oil through the hole in the lid while the appliance is running.
• If your sundried tomatoes are too salty, drain them in a sieve, reserving the oil, and rinse them under water before adding them, along with the oil, to the processor for blending.

How to Serve Red Pesto and Flavour Low-Carb Meals

Zucchini or Squash Noodles:

• My favourite way to enjoy red pesto is with spiralized zucchini noodles or baked spaghetti squash, a delicious low-carb alternative to pasta. The zesty pesto adds a rich flavour while keeping the dish light and healthy.

Cauliflower Dishes:

• Use red pesto as a sauce for roasted or steamed cauliflower. The nutty and tangy flavours complement the cauliflower perfectly, making it a great side dish or main course.

Salad Dressing:

• Combine red pesto with olive oil and vinegar to create a zesty salad dressing. Drizzle it over leafy greens, avocado, and your choice of low-carb vegetables for a refreshing salad.

Vegetable Dip:

• Serve the red pesto as a dip alongside raw or blanched vegetables, such as bell peppers, cucumbers, or cherry tomatoes. This makes for a satisfying and nutritious snack.
  

Chicken, Pork or Fish:

•  Spread red pesto onto chicken breasts or marinate fish fillets (for about 5 minutes, as the acidity will cook them as they marinate) before baking or grilling.

Crackers and Boards:

• Red pesto is a great way to add texture to cheese and charcuterie board items. I love it topped over sliced avocados on a cracker.

Scrambled Eggs and Omelets:

• If you’ve seen any of my Instagram reels, you’ll know that I love my eggs! I can’t help but add a bit of this homemade red pesto to my scrambles whenever I have a fresh batch sitting in the fridge.

How to Store this Red Pesto

Store red pesto in a tightly sealed jar with a lid in the fridge for up to two weeks. Alternatively, you can distribute it into ice cube trays to freeze, then transfer the cubes to a resealable bag for storage of up to three months.

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