Easy 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. Vegan keto alternative is described as well, so follow your taste and excite your palate!

Easy vegetarian keto tomato pesto
PREP
5 min
COOK
0 min
SERVINGS
15

Nutrition facts

Energy: 94 kcal
Protein: 2.1 gr
Fat: 9.0 gr
Net carbs: 1.1 gr

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 vegetarian parmesan cheese, shredded

Seasoning

salt (to taste)

ground black pepper (to taste)

Instructions

  1. Chop the tomatoes (classic, plum or cherry tomatoes) and sun-dried tomatoes. Keep aside
  2. Add the fresh basil leaves, olive oil and walnuts (optional) in a food processor. Process until they are smooth (about 1 minute needed)
  3. Then, add the chopped tomatoes, sun-dried tomatoes and vegetarian parmesan cheese (optional) and process for 1 more minute, until it gets a smooth and creamy texture
  4. Taste the mixture, add salt and pepper to taste and mix well
  5. 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

✔ If you want a vegan 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

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