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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.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 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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0 1/2 cup  sun dried tomatoes
0 1/2 cup  fresh basil
0 1/4 cup  chopped parsley
1 each  large garlic cloves
0.3333 cup  low sodium vegetable broth
1 tbsp  olive oil
0 1/2 tsp  black pepper
1 pinch  salt
  1. In a bowl, cover sun dried tomatoes with boiling water; let stand for 10 minutes or until softened. Drain, pat dry and slice.
  2. 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.

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