June 24 2019 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Tomato pesto
Mild, yet intense flavors come together in this tasty pesto made of sun-dried tomatoes, lemon, basil and a not-so-secret but essential ingredient: a good olive oil. Tastes like a sunny summer all year round!
USMetric
servingservings
Ingredients
- 2 oz. (1 cup) 55 g (240 ml) sun-dried tomatosun-dried tomatoes
- 2 tbsp 2 tbsp lemon juice
- 2⁄3 cup 160 ml olive oil
- 1 tbsp 1 tbsp dried basil or fresh basil
- 1 1 big garlic clove, mincedbig garlic cloves, minced (optional)
- salt and ground black pepper
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Making low carb simple
Instructions
- Soak the tomatoes in lukewarm water for 10-15 minutes. Drain. Mix the tomatoes and the lemon juice with a hand blender.
- Start pouring in the olive oil in a thin stream and keep mixing until smooth. Salt and pepper to taste.
- Add basil and garlic (if you're using any), and finish off with some more lemon juice and olive oil if you like.
Storage
Store in the refrigerator for 4-5 days or in the freezer for up to one month.
