Keto Sun-Dried Tomato Pesto
2.8g
Net Carbs
2.3g
Protein
24.0g
Fat
1.0g
Fiber
232
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 3/4 cup Sun-Dried Tomatoes
- 1/4 cup Tap Water
- 3/4 cup Extra Virgin Olive Oil
- 3/4 ounce Romano Cheese
- 1 clove Garlic
- 16 tablespoons Basil
- 1/4 cup Dried Pine Nuts
Directions:
A tasty twist on the classic Bail Pesto, this sauce can be mixed with sour cream or cream cheese for a tasty dip. Found near the produce section of the supermarket, dry-packed sun-dried tomatoes are much less expensive and fresher tasting than oil-packed ones. Each serving is 3 Tbsp.
- Combine sun-dried tomatoes and 2 cups boiling water in a bowl; let stand until tomatoes are pliable, about 10 minutes. Drain; squeeze out excess liquid.
- Combine tomatoes, 1/4 cup water, oil, 1/2 cup packed basil leaves, pine nuts, Romano cheese and garlic in a blender, pulse until fairly smooth. Serve immediately or refrigerate in an airtight container for up to 2 days or freeze for up to 1 week.
