Keto Sun-Dried Tomato Pesto Recipe
![Atkins Keto Sun-Dried Tomato Pesto](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/5b96baf3fa20e1211492d744b0923421_47d62790-eecc-4899-8944-d41039d0fd78.png)
2.8g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
2.3g
Protein
24g
Fat
1g
Fiber
232.7cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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0 3/4 cup Sun-Dried Tomatoes
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0 1/4 cup Tap Water
-
0 3/4 cup Extra Virgin Olive Oil
-
16 tbsp Basil
-
0 1/4 cup Dried Pine Nuts
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0 3/4 oz Romano Cheese
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1 clove Garlic
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.
Cooking Tip
If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!