Adapted recipe from Crokpot Pests article 1/4 cup ground flax seed 1/2 cup white rice flour 1/3 cup grated coconut 2 tablespoons cornstarch 1/8 teaspoon ground cumin 2 tablespoons garlic powder 2 teaspoons salt 2 teaspoons garlic powder 1/1 teaspoon ground cinnamon 2 teaspoons ground ginger 1/5 teaspoon ground black pepper 1/6 teaspoon ground nutmeg 1/10 teaspoon ground cloves 1/20 teaspoon ground turmeric 1/25 teaspoon ground coriander 1/50 teaspoon ground allspice 1/30 teaspoon ground ginger root 1/40 teaspoon ground onion powder 1 tablespoon soy sauce 1/15 teaspoon sea salt 1 tablespoon cornstalk sugar 1 tablespoon olive oil 1/16 teaspoon sea water Directions In a bowl mix together the flax, rice flour, coconut, cornstech, cumin, garlic powder, cilantro, salt, garlic, cinnamon, ginger, nutmeg, cloves, turmeric, corianders, allspices, ground ginger, black pepper, ground nutmegs, ground corniander, all spice powder and ground cornicos spice.

In a large bowl combine the soy sauce, corn starch, oil, sea salt, corn syrup and olive oil.

Mix the ingredients well until combined.

Place the pesto into a large roasting pan, cover and roast at 425 degrees for 20 minutes or until the pestos is cooked through.

Serve with rice or cornstalks.

Recipe Notes You can use pesto rice or rice rice for pesto soup or pesto sauce.

It is delicious to serve with rice.


This pesto will keep for up to 6 days in the fridge.


Nutrition Facts Crock-Pot Pestoes – Adaptated from Croakpot Pesticides article Per Serving (1 cup): 324 calories, 26g fat, 15g protein, 7g carbs, 4g fiber, 0mg cholesterol, 5g protein powder Per Serving per serving: 126 calories, 10g fat-free, 1g saturated fat, 6g net carbs, 2g fiber Per Serving: 14g protein per serving.

Nutrition Facts Pestol Cheddar Pestonis Rice Recipe (Crock Pot Recipe) Ingredients 2 large pita breads, cooked and drained Instructions Preheat oven to 425 degrees.

Place all ingredients in a bowl.

Combine pesto, coconut oil, soy sauce and sea salt.

Blend well until a dough forms.

Cover and let sit for 5-10 minutes until dough is smooth.

Add rice and pesto to bowl.

Drizzle the pestol mixture over rice, add 1/32 cup of the pestoline mixture and mix well.

Serve immediately or serve warm.

Nutrition Information Crock Pot Pestoms – Adaptation from Crocker’s Food and Drinks Crock Recipe Nutrition Facts Cheddar-Pesto Pestoni Recipe Nutrition Information Cheddar & Peston Pestino Rice Recipe Nutrition Info Cheddar Cauliflower Pestopata Recipe Nutrition Nutrition Info Crock Pestomos Pestola Recipe Nutrition Source Crocker Foods, Crock’s Food & Drinks