For the pesto:
- 30 g Walnut
- 3 Garlic Cloves
- 40 g of Basil Leaves
- 30 g of parmesan cheese
- 1 tbsp of Bone Broth Gel or Bone Broth Powder
- Pepper for taste
- 70 g of Olive Oil
For the Konjac Fettuccine:
- Rinse and Boil Konjac Fettucine for 4 minutes
Serve the Konjac Fettucine on a plate and place Pesto on top.
Enjoy!