#highfatrecipes

This pesto sauce is made at home, doesn't have any nuts, and tastes great with fresh basil. You can use it to give your favorite dishes a low-carb, high-fat boost.

Ingredients: 2 cups fresh basil leaves, packed. 3 cloves garlic. 1/4 cup grated Parmesan cheese. 1/2 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Put basil leaves, garlic, and Parmesan cheese in a food processor and blend them together. Pulse until the food is very small. Slowly pour the olive oil into the food processor while it is running until the mixture is smooth and well mixed. Add pepper and salt to taste, and pulse a few more times to mix everything together. Put the pesto sauce in a jar or other container that won't let air in. It can be kept in the fridge for up to a week.

A keto-friendly twist on traditional tabouleh, this recipe replaces bulgur wheat with hemp hearts for a low-carb, high-fat alternative. Packed with fresh herbs and vegetables, it's a refreshing and nutritious dish perfect for a light lunch or side dish.

Ingredients: 1 cup hemp hearts. 1 cucumber, finely diced. 1 cup cherry tomatoes, halved. 1/2 cup fresh parsley, finely chopped. 1/4 cup fresh mint leaves, finely chopped. 1/4 cup lemon juice. 2 tablespoons extra virgin olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine hemp hearts, diced cucumber, cherry tomatoes, parsley, and mint leaves. Drizzle lemon juice and olive oil over the mixture and toss until well combined. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!