Sun Dried Tomato Pesto
“A keto friendly recipe for a versatile condiment – Serve tossed with pasta, spread onto crostini, as a sandwich spread, or with your favorite meats and seafood. Serve the pesto at room temperature.”
IngredientsNutrition8 ouncessun-dried tomatoes packed in oil, drained3 tablespoonsalmonds (unsalted, dry roasted)1 garlic clove1 1⁄2 teaspoonsfresh rosemary leaves1⁄4 teaspoonkosher salt1⁄8 teaspooncracked black pepper1⁄2 teaspooncrushed red pepper flakes (optional)6 tablespoonsextra virgin olive oil
DirectionsPlace all ingredients in a food processor and process until finely chopped. Scrape the sides of the bowl once or twice.The consistency should be spreadable, add a little more oil if necessary.Store, covered, in the refrigerator, for 5-7 days.
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