Go Back
–+ servings
Print Recipe
No ratings yet
SkinnyMS

Artichoke & Sun-Dried Tomato Pesto

This fabulous pesto recipe can be used as a spread, dip, or sauce, it is so versatile the options are endless.
Prep Time15 minutes
Total Time15 minutes
Course: Condiment
Cuisine: Italian
Keyword: Diabetic-Friendly, Keto, Quick and Easy, Vegetarian
Servings: 30 people
Calories: 52kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 14 ounces artichoke hearts can, drained
  • 1/2 cup sun-dried tomatoes packed in olive oil
  • 3/4 cup parmesan cheese or pecorino romano
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/3 cup extra virgin olive oil

Instructions

  • Add all ingredients to a food processor or blender, pulse until well combined. Stop 2-3 times and scrape the sides of the processor. Serve immediately or store in a glass jar with a lid and refrigerate. Pesto keeps for approximately 4-5 days.
  • We love this pesto with pasta, as a dip or spread, on BBQ'd meats...the possibilities are endless.

Nutrition

Serving: 1heaping tablespoon | Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 88mg | Fiber: 1g | Sugar: 1g |
SmartPoints (Freestyle): 2
|
SmartPoints (Freestyle): 2
SmartPoints (Freestyle): 2