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Fat-Burning MCT Oil Pesto with Kelp Noodles – vegetarian recipe
Stav Kogan

Fat-Burning MCT Oil Pesto with Kelp Noodles

A rich, satisfying, low-carb meal featuring a vibrant pesto made with metabolism-boosting coconut and MCT oils, served over tender, slow-cooked kelp noodles. This dish is designed to support wellness goals, leaving you feeling full, energized, and completely satisfied.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 serving
Calories: 300
Ingredients Method Nutrition

Ingredients
  

  • 1 12-ounce / 340 g (12 oz) package kelp noodles
  • 2 cups (60 g / 2.12 oz) fresh basil, tightly packed
  • ¼ cup (60 ml / 2 fl oz) melted coconut oil or macadamia nut oil
  • 4 tbsp (60 ml) MCT oil
  • ¼ cup (30 g / 1.06 oz) walnuts
  • 3 cloves garlic
  • 3 tbsp (30 g / 1.06 oz) fresh red chili, chopped, or to taste
  • 2 tbsp (30 ml) fresh lime juice
  • ⅓ tsp (2 g / 0.07 oz) Celtic sea salt
  • ¼ tsp (1 g / 0.04 oz) freshly ground black pepper
  • ¼ cup (25 g / 0.88 oz) freshly grated Parmesan cheese, optional
  • For maximum metabolic benefit, use MCT oil or coconut oil. These medium-chain triglycerides are processed by the body for quick energy, unlike long-chain triglycerides like olive oil.
  • Always make your own pesto. Store-bought versions often contain inflammatory seed oils like soybean or canola oil and lack the freshness of a homemade sauce.
  • To keep this meal dairy-free, simply omit the optional Parmesan cheese. The pesto is still incredibly rich and flavorful thanks to the healthy fats and walnuts.

Method
 

  1. Directions
  2. To make the pesto, combine the basil, melted coconut oil, MCT oil, walnuts, garlic, chili, lime juice, salt, and pepper in a food processor.
  3. Blend until the mixture is smooth and creamy.
  4. Stir in the grated Parmesan cheese, if using.
  5. Rinse the kelp noodles thoroughly under cold water.
  6. Place the rinsed noodles and the prepared pesto into a 4-quart slow cooker and stir to coat the noodles completely.
  7. Cook on low for 6 to 8 hours, or until the kelp noodles have softened to your desired texture and absorbed the pesto flavor.
  8. For optional garlic bread, lightly brush slices of protein bread with macadamia nut oil and rub with roasted garlic.
  9. Bake at 400°F / 200°C for 3 to 6 minutes, or until golden and toasted.
  10. Serve the pesto kelp noodles immediately, accompanied by the garlic bread if desired. Makes 4 servings.
  11. Don't skip the slow cooker!
  12. Cooking kelp noodles on low for several hours is the secret to transforming their texture from crunchy to perfectly soft and pasta-like.

Nutrition

Calories: 300kcalCarbohydrates: 3gProtein: 2gFat: 32g

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