MCT Pesto
Prep time
Cook time
Total time
Serves: 4
  • 2 pkg Kelp noodles
  • 2 cups basil {compacted/pushed down}
  • ¼ cup walnuts
  • 3 garlic cloves
  • ⅓ tsp Celtic sea salt
  • ¼ tsp freshly ground pepper
  • ¼ cup melted coconut oil {can sub macadamia nut oil}
  • 4 TBS liquid MCT oil
  • 3 TBS fresh red chili (more or less depending on desired heat)
  • 2 TBS lime juice {optional}
  • If not dairy sensitive, add in ¼ cup freshly grated Parmesan cheese
  1. Rinse and drain the kelp noodles very well and place into a 4 quart slow cooker on low.
  2. Place basil, walnuts, garlic, salt, pepper, oils and chili (and optional lime juice) into a food processor and blend until smooth.
  3. Place the pesto over the kelp noodles.
  4. Cook on low for 6-8 hours or until the kelp noodles are very soft.
  5. Serve with Protein bread made into “garlic bread” (brush with macadamia nut oil and rub roasted garlic on the bread, toast in the oven at 400 degrees F for 3-6 minutes or until toasted).
Traditional Pesto Noodles = 628 calories, 35.4g fat, 14g protein, 65.3g carbs, 1.3g fiber
"Healthified" Pesto Noodles = 300 calories, 32g fat, 2g protein, 3g carbs, 1.3g fiber (95% fat, 2% protein, 3% carbs)
Recipe by Maria Mind Body Health at