Vegetarian keto tomato pesto
Make this super easy keto tomato pesto and accompany your keto pasta and noodles or use it as dip for your keto crackers and tortilla chips. Add parmesan cheese to spice it up or omit it and create a dairy-free alternative... Follow your taste and excite your palate!
Nutrition facts
Ingredients
400 gr tomatoes
8 pieces sun-dried tomatoes (in olive oil) (50 gr)
20 fresh basil leaves (10 gr)
5 tbsp(s) olive oil (68 gr)
Optional
0.5 cup(s) walnuts, chopped (59 gr)
50 gr shredded parmesan - regular or vegetarian
Seasoning
salt (to taste)
ground black pepper (to taste)
Instructions
- Chop the tomatoes (classic, plum or cherry tomatoes) & sun-dried tomatoes. Keep aside
- Add the fresh basil leaves, olive oil & walnuts (optional) in a food processor
- Process, until they are smooth (about 1 minute needed)
- Then, add the chopped tomatoes, sun-dried tomatoes & parmesan cheese (optional)
- Process for 1 more minute, until it gets a smooth & creamy texture
- Taste the mixture, add salt & pepper (to taste) and mix well
- Let it cool in the fridge for 2-3 hours before serving
Notes
✔ If you are allergic to nuts, simply omit the walnuts ->
- 6.5gr Fat, 1.5gr Protein, 0.9gr Net carbs and 69 kcal per serving
✔ For a lactose-free alternative, replace the parmesan cheese with equal amount of nutritional yeast
✔ Store the pesto in the fridge for 5-6 days, in a container with a lid or cover with cling film
✔ Serving size: 2.5-3 tablespoons
Easy Keto & Low Carb Recipes
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