Anyone following the now-mainstream, in-the-spotlight ketogenic diet knows that it takes a serious love of healthy fats. Hopping on the keto-bandwagon comes with a few hurdles: namely, a case of serious egg fatigue and bacon-burnout.
One solution? This vegan keto pesto, courtesy of Keto Diet app creator and The Beginner’s Ketodiet Cookbook author Martina Slajerova. It tastes good on everything from zoodles and golden beet pasta to carrots and celery sticks.
Everyone’s favorite multi-tasting healthy fat (avocado, duh) is the star of the show, but unlike guac’s sad compost fate, this pesto can last up to four days if you store it in an airtight container in the fridge, says Well+Good recipe developer and videographer, Ella Dove. Need it to last longer? “Just add more lemon,” suggests Dove.
Ready to try this creamy-with-a-kick pesto for yourself? Scroll down for the recipe and to watch a video to see how it’s done.
Place the avocado, spinach, garlic, lemon juice, olive oil, and pine nuts in a food processor, and process until smooth.
Add the basil and pulse a few more times.
Season with salt and pepper to taste.
Spoon into a small bowl. Voila!
- Whole 30
Loading More Posts...