Faux Truffle Pesto
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.
Servings 4
Calories 190kcal
Ingredients
- 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
Instructions
- 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.
Notes
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A new-and-improved version of this delicious recipe features in my cookbook BUDGET KETO KITCHEN.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
* * *
The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutrition
Calories: 190kcal | Carbohydrates: 2.3g | Protein: 2.5g | Fat: 20g