Sun Dried Tomato Pesto

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: 5 mins
• Yields: 18 TBSP

Ingredients

• 8  ounces sun-dried tomatoes packed in oil, drained
• 3  tablespoons  almonds (unsalted, dry roasted)
• 1  garlic clove
• 1 1⁄2 teaspoons fresh rosemary leaves
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon cracked black pepper
• 1⁄2 teaspoon crushed red pepper flakes (optional)
• 6  tablespoons extra virgin olive oil

Directions

1. 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.
2. Store, covered, in the refrigerator, for 5-7 days.