Tired of the same old basil pesto? Let me introduce you to your new favorite condiment: Sun-Dried Tomato Pesto! This recipe is an absolute game-changer, packed with the intense, sweet-tart flavor of sun-dried tomatoes, the creamy richness of macadamia nuts, and a vibrant kick from fresh garlic and basil. I keep a jar in my fridge at all times—it’s my secret weapon for transforming simple meals into something special. In just 10 minutes, you can have a versatile, delicious sauce that elevates everything from pasta to roasted vegetables.
Ingredients
• 1/4 cup / 25 g pitted green or black olives
• 1/2 cup / 67 g macadamia nuts
• 2 tablespoons / 20 g pine nuts
• 1 cup / 110 g sun-dried tomatoes, drained
• 6 cloves garlic, peeled and sliced
• 1 tablespoon / 15 ml fresh lemon juice or apple cider vinegar
• 1/4 cup / 63 g unsweetened tomato paste
• 2 cups / 30 g fresh basil leaves
• 1/2 cup / 120 ml extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• Optional: 1/2 cup / 45 g grated Parmesan cheese
Instructions
1. Combine all in the bowl of a food processor or a high-powered blender.
2. Pulse or blend the mixture until it reaches your desired consistency—either slightly chunky or perfectly smooth.
3. Transfer the pesto to a clean jar for storage. Serve immediately or refrigerate.
Nutritional Information
• Per 1 tablespoon serving (15 g):Calories: 61 kcalFat: 6.1 gNet Carbs: 1.1 gProtein: 0.5 gMacronutrient Ratio: 89% Fat, 7% Carbs, 4% Protein
Pro Tips
• For a nut-free pesto, simply replace the macadamia and pine nuts with an equal amount of sunflower seeds.
• To keep your pesto fresh in the fridge for up to 2 weeks, pour a thin layer of olive oil over the top before sealing the jar. Re-apply oil after each use.
• Freeze leftover pesto in an ice cube tray. Once solid, transfer the cubes to a freezer bag for perfectly portioned flavor boosts that last up to 6 months.
FAQ
Q: Can I make this sun-dried tomato pesto nut-free
A: Yes, for a nut-free version, simply replace the macadamia and pine nuts with an equal amount of sunflower seeds.
Q: How long does this pesto last in the fridge
A: You can store this pesto in the refrigerator for up to 2 weeks. For best results, pour a thin layer of olive oil over the top before sealing the jar to maintain freshness.
Q: Can you freeze sun-dried tomato pesto
A: Absolutely. Freeze leftover pesto in an ice cube tray for perfectly portioned servings. Once solid, transfer the cubes to a freezer bag where they will last for up to 6 months.
Q: Is this sun-dried tomato pesto keto-friendly
A: Yes, this pesto is very keto-friendly. A one-tablespoon serving contains only 1.1 grams of net carbs and has a macronutrient ratio of 89% fat.
