Toast with pesto
- First, pluck the basil and blend it with the pine nuts, Kanso KetoMCT Oil 77%, a little salt and some pepper in the multi chopper to make pesto. Alternatively, use a narrow blender jug and a blender.
- Mix part of the pesto with the spreading cream.
- Wash the tomato, remove the flower and cut into fine slices.
- Peel the onion and also cut into fine strips.
- Spread the Kanso KetoSlices white with the pesto cream, top with spinach leaves, tomatoes, onions and olives, add a little salt and pepper and drizzle with the pesto.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kanso KetoSlices white | 210 g |
| Basil | 1 handful |
| Pine nuts | 20 g |
| Kanso KetoMCT Oil 77 % | 30 ml |
| Salt, pepper | some |
| Onion | 30 g |
| Olives, green | 50 g |
| Tomatoes | 40 g |
| vegetable cream cheese alternative | 50 g |
| Baby spinach or arugula | 50 g |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1267 | 21,7 | 112,3 | 19,0 | 2,8 : 1 | 2 servings |
| 633,5 | 10,9 | 56,15 | 9,5 | 2,8 : 1 | 1 serving |
Add new comment
Products used
