Sun Dried Tomato Pesto

Chef’s Note

“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 12 teaspoonsfresh rosemary leaves
  • 14 teaspoonkosher salt
  • 18 teaspooncracked black pepper
  • 12 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.
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