How to make Red Pesto Low Carb and Keto Friendly
If you’re craving red pesto sauce and wondering how it fits into your low-carb lifestyle, look no further! This zesty red pesto is perfect for drizzling over zucchini noodles, spreading in wraps, or enhancing grilled chicken.It’s so versatile and quick to make that you’ll want to have this flavour-packed condiment on hand at all times. Trust me, it’s something everyone on a low-carb diet should definitely try!
Ingredients
- 1 cup Sundried Tomatoes with oil
- 3 Cloves Garlic large
- 4 tbsp Parmesan Cheese finely grated
- 1 tbsp Fresh Lemon Juice use less if sun-dried tomatoes are tangy
- 6 tbsp Olive Oil or as needed
- 2-3 tbsp Fresh Basil about 10 leaves
- Salt and pepper to taste, if desired.
Instructions
- Place the contents of the whole jar of sun-dried tomatoes, including the oil, into a food processor.
- Add the remaining ingredients, except for the extra-virgin olive oil, which you’ll add later if needed.
- Pulse the mixture a few times until you achieve a smooth consistency. This process shouldn’t take long, and if you find the mixture is a bit too thick, pour in a little extra-virgin olive oil, about 2 tablespoons, between pulses until the desired consistency is achieved.
- Transfer the red pesto into a jar with a tight fitting lid.
Notes
Useful Tips for the Best Low Carb Red Pesto
- To keep this recipe as wholesome as possible, look for sundried tomatoes with minimal ingredients, no added salt, and free from preservatives, ideally in their natural form.
- Pulse the mixture to your desired consistency, whether chunky or smooth; I prefer a balance between the two. If you find the consistency too thick, drizzle some olive oil through the hole in the lid while the appliance is running.
- If your sundried tomatoes are too salty, drain them in a sieve, reserving the oil, and rinse them under water before adding them, along with the oil, to the processor for blending.