Faux Truffle Pesto (Keto)

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 I run as a hobby. I love spending time on it, but did you know that I am also the author of two best-selling cookbooks? KETO KITCHEN (2020) and LAZY KETO KITCHEN (2021) – both available worldwide and very well-priced. I have a third book on the way: BUDGET KETO KITCHEN, (coming mid-2022).
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Faux Truffle Pesto (Keto)

This is a powerfully flavoured truffle pesto to enjoy over steak or stirred through your favourite keto pasta. I used mushrooms and home-dried olives to create the bulk of pesto and a truffle-infused olive oil for that all-important truffle kick. Macros based on a 60g / 2.1oz serving of finished pesto, meaning this recipe will serve approx. 4 people.
Course Sauces / Condiments
Cuisine General
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Per serving

Calories: 190kcal | Carbohydrates: 2.3g | Protein: 2.5g | Fat: 20g


  • 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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Faux Truffle Pesto (Keto)
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Faux Truffle Pesto (Keto)
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Nutritional Information per serving (60g / 2.1oz)
Calories                        190Kcal / 795kJ
Fat                                20g
Carbohydrates              2.3g
Protein                          2.5g

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.

Disclosure: Like many blogs, Fats of Life is part of the Affiliates Program on Amazon. The links to the products recommended here are affiliate links, meaning - at no additional cost to you - the author will earn a small commission if you click through and make a purchase.


  1. My husband and I hate the taste of truffle oil. Can you suggest an alternative? Perhaps extra virgin olive oil?
    By the way, I love your website and your cookbook! We think your Bacon and Mushroom Pizza is the absolute BEST tasting and textured low carb pizza ever. In fact, we have loved every recipe we’ve tried from your cookbook.
    I cannot wait until your new cookbook is published.
    Thank you so much.

    1. Hi Carole!

      Thanks for the kind words! I am thrilled you love KETO KITCHEN, and I hope you will love LAZY KETO KITCHEN just the same!

      This wouldn’t be truffle pesto without the truffle oil, so if you decide to only use olive oil, you will simply be left with a mushroom pesto. In that case, I think you may want to add a ‘bigger’ flavour by possibly increasing the amount of Parmesan to give it some more kick?


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