what it is, how to make it, and what to eat it with
In my last post, I talked about how the most nutrient-dense, high-antioxidant vegetables (i.e. the vegetables closest to their wild/weedy/herbal state) tend to be the lowest in carbohydrate, and most of their carbohydrate is fiber. I suggested this makes them ideal ketogenic diet foods for many people, partly because they are great fat-delivery vehicles.
"I mean that both from the culinary perspective, in that oily dressings or sauces combine beautifully with vegetables, and from the nutritional perspective, in that many of the micronutrients in vegetables are fat-soluble (notably vitamins A and K1 and the carotenoid antioxidants), while the vegetables themselves aid in the breakdown of fat (the acid in sour vegetables helps to emulsify the fat; bitter compounds in vegetables prepare the liver to break the fat down into its constituent parts)."
So--pesto! A perfectly ketogenic application of herby vegetables combined with the well-structured oils that form the basis of our body’s fuel.