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–+ servings

MCT Pesto

Maria Emmerich
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Servings 4
Calories

Ingredients
  

  • 2 pkg Kelp noodles
  • 2 cups basil {compacted/pushed down}
  • 1/4 cup walnuts
  • 3 garlic cloves
  • 1/3 tsp Redmond Real salt
  • 1/4 tsp freshly ground pepper
  • 1/4 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

Instructions
 

  • Rinse and drain the kelp noodles very well and place into a <g class="gr_ gr_110 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="110" data-gr-id="110">4 quart</g> slow cooker on low.
  • Place basil, walnuts, garlic, salt, pepper, oils <g class="gr_ gr_100 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-ins replaceWithoutSep" id="100" data-gr-id="100">and</g> chili (and optional lime juice) into a food processor and blend until smooth.
  • Place the pesto over the kelp noodles.
  • Cook on low for 6-8 hours or until the kelp noodles are very soft.
  • 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).

Notes

NUTRITIONAL COMPARISON (per serving)
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)