“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.”
READY IN:
5mins
YIELD:
18 TBSP
UNITS:
US
IngredientsNutrition
8 ouncessun-dried tomatoes packed in oil, drained
3 tablespoonsalmonds (unsalted, dry roasted)
1 garlic clove
1 1⁄2 teaspoonsfresh rosemary leaves
1⁄4 teaspoonkosher salt
1⁄8 teaspooncracked black pepper
1⁄2 teaspooncrushed red pepper flakes (optional)
6 tablespoonsextra virgin olive oil
Directions
Place 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.
