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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Low Carb, Low Fat Sun-Dried Tomato Pesto

Source: Enlitened Kosher Cooking by Nechama Cohen

A great tasting sauce made with basil, parsley, and garlic herbs.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	19.9

Total Carbs	1.7 g

Dietary Fiber	0.4 g

Sugars	0.9 g

Total Fat	1.3 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	92.1 mg

Protein	0.4 g

Sodium	60.6 mg

Dietary Exchanges 1.3 Fat, 0.3 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup sun dried tomatoes 0.5
0 1/2 cup fresh basil 0.25
0 1/4 cup chopped parsley 1.0
1 each large garlic cloves 0.3333
0.3333 cup low sodium vegetable broth 1.0
1 tbsp olive oil 0.5
0 1/2 tsp black pepper 1.0
1 pinch salt

Directions

In a bowl, cover sun dried tomatoes with boiling water; let stand for 10 minutes or until softened. Drain, pat dry and slice.
In a food processor with the knife blade, combine tomatoes, basil, parsley and garlic. While the processor is still running, add stock and oil in a stream. Season with salt and pepper.