Image Credit: 3dman_eu on Pixabay / CC0 / PublicDomain.
A few months ago, I decided to try out the ketogenic diet, not expecting much of it. After losing 5 kg of body weight that stayed off after switching back to my ‘old’ diet, I decided to embrace it and go low-carb.
One of the things I bought was an OXO Spiraliser*. This device allows you to cut a courgette in the shape of spaghetti. It’s like sharpening a pencil. You then leave the ‘courgette spaghetti’ in a colander to dry a bit, add pepper and salt and then stir fry in a frying pan. It’s ready in minutes and delicious. I highly recommend getting this gadget. I also found a keto-friendly pesto recipe which I want to share below. The recipe is from the Lifesum app, which I reviewed earlier. If you become a premium subscriber, you’ll get access to this and more recipes in their fantastic calorie-counting app.
Ingredients
for 2 servings:
1 avocado
1 pot of basil (yes you read that right)
1/5 cup pine nuts
1/5 cup olive oil
1 clove of garlic
400g courgette, spiralised
150 g halloumi (you can substitute with vegan tofu halloumi)
1 tbsp honey (optional)
10g parmesan (substitute with nutritional yeast for vegan version)
salt and pepper
Directions
Peel the avocado and cut in pieces. Add in a bowl with the basil, pine nuts, olive oil and garlic. Blend until smooth with an (immersion) blender.
Dice the halloumi and fry gently until it’s soft and golden. Do not overheat.
Melt some butter in a pan and quickly stir-fry the courgette. Add the avocado sauce and the soft halloumi. Sprinkle the parmesan over the dish.
Bon appétit!
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