This “faux” truffle pesto is delicious over a juicy rib-eye steak, as pictured, however the steak is not included in the macros as you may want to stir this pesto through courgette or konjac noodles instead. Truffle-infused oil is used for that all-important truffle kick, but truffle can be a powerful flavour, so this batch is suitable for 4 people (at 60g / 2.1oz per serving). Its simply perfect for mushroom lovers and those foodies that have knowledge of the fifth “taste”: umami… because this pesto is packed with it!
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Carbs 2.3g | Fat 20g | Protein 2.5g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
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Faux Truffle Pesto (Keto)
- 40 g pitted black olives, thinly sliced
- 10 g unsalted butter
- 220 g mushrooms, chopped very small
- 2 cloves garlic, peeled and finely chopped
- 1 TB Parmesan, finely grated
- 5 TB truffle-infused olive oil
- salt and freshly ground black pepper
- Preheat the oven to 120°C (fan-assisted oven) and line a small baking tray with parchment paper.
- Drain the olives very well on a sheet of kitchen paper, then slice each one very thinly. Spread them out on the tray and leave in this moderately low oven for 25-30 minutes to dry out.
- In the meantime, melt the butter in a large non-stick pan or wok and add the finely chopped mushrooms and garlic, cooking over high heat until the mixture is completely free from moisture (the mushrooms will eventually release their own moisture, so this needs to be cooked out in order for the mushrooms to start caramelising).
- Stir continuously to avoid the garlic burning. The mixture will be ready once the mushrooms are golden and free from moisture. Remove the pan from the heat and allow to cool a little while you wait for the olives to finish their time in the oven.
- Transfer the cooked mushrooms and dried olive slices into a mini food processor. Add the finely grated Parmesan and blitz the mixture well. Its good practice to stop and scrape down the sides to ensure even blitzing. Add two tablespoons of the truffle-infused olive oil and blitz one last time.
- Transfer the pesto to a bowl and stir through the remaining truffle-infused olive oil. Season the pesto generously with salt and freshly ground black pepper. Serve at room temperature over steaks or stirred through courgetti noodles or konjac (shirataki) noodles! If you decide to make this ahead of time, you can keep it stored, covered, in the fridge. However, it should come back to room temperature again before serving, or you can simply keep it in a very low oven to gently reheat.
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Nutritional Information per serving (60g / 2.1oz)
Calories 190Kcal / 795kJ
Sesame (may be found in truffle-infused oil - check labels)
Tree nuts (may be found in truffle-infused oil - check labels)
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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