This keto pesto with MCT oil is as delicious as it is easy to make! If your garden is overflowing with basil this summer, now you know what to make!

[cooked-sharing]
Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins
 2 cups fresh basil leaves
 1 cup walnutse
 0.50 cup MCT Oil
 2 garlic cloves
 0.50 cup grated parmesan cheese
 2 tbsp unsalted butter
 salt and pepper, to taste
1

Add basil, MCT Oil, garlic and blend until thoroughly combined.

2

Add parmesan and butter, and blend a few seconds more. (Note: If you're planning on freezing the pesto, leave out the cheese and butter and stir in once you have defrosted the pesto base.) Taste and add salt if desired.

3

Use pesto immediately or store it in the refrigerator in an air-tight container covered with a thin layer of olive oil (to further seal out air and prevent it from oxidizing) for about a week.

Ingredients

 2 cups fresh basil leaves
 1 cup walnutse
 0.50 cup MCT Oil
 2 garlic cloves
 0.50 cup grated parmesan cheese
 2 tbsp unsalted butter
 salt and pepper, to taste

Directions

1

Add basil, MCT Oil, garlic and blend until thoroughly combined.

2

Add parmesan and butter, and blend a few seconds more. (Note: If you're planning on freezing the pesto, leave out the cheese and butter and stir in once you have defrosted the pesto base.) Taste and add salt if desired.

3

Use pesto immediately or store it in the refrigerator in an air-tight container covered with a thin layer of olive oil (to further seal out air and prevent it from oxidizing) for about a week.

Easy Peasy Keto Pesto Sauce with MCT Oil

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Marco

Excessive Crafter of Things

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