Recipes

Keto Sun-Dried Tomato Pesto Recipe

Atkins Keto Sun-Dried Tomato Pesto
2.8g
Net Carbs
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

1g

Fiber

232.7cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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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.
 
  1. 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.
  2. 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!

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