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!
Add basil, MCT Oil, garlic and blend until thoroughly combined.
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.
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
Directions
Add basil, MCT Oil, garlic and blend until thoroughly combined.
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.
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.
0 Comments