Creating Keto Chilean Seabass with Walnut Pesto Crust can be straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pesto: In a food processor, combine basil leaves, walnuts, Parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped.
3. Add Olive Oil: With the processor running, slowly pour in the olive oil until the mixture is blended and smooth. Adjust seasoning as needed.
4. Season the Fish: Pat the seabass fillets dry with a paper towel. Season both sides with salt and pepper.
5. Spread the Pesto: Place the seabass fillets on a baking sheet lined with parchment paper. Generously spoon the walnut pesto over each fillet.
6. Bake the Fish: Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the fish is opaque and flakes easily with a fork.
7. Serve: Once done, remove from the oven and let it rest for a couple of minutes. Serve the fillets with lemon wedges on the side.

This straightforward method will guide you in creating an incredibly flavorful keto dish in no time.