Keto Sun-Dried Tomato Pesto Recipe

2.8g
Net Atkins Count ^TM

Prep Time: 15 Minutes
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

Fiber

232.7cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 3/4 cup Sun-Dried Tomatoes
0 1/4 cup Tap Water
0 3/4 cup Extra Virgin Olive Oil
16 tbsp Basil
0 1/4 cup Dried Pine Nuts
0 3/4 oz Romano Cheese
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!