Low Sodium Red Pesto Sauce
Transform your meals with the vibrant and flavorful Low Sodium Red Pesto Sauce—a delicious twist on traditional pesto that’s perfect for anyone watching their salt intake. This heart-healthy recipe combines the richness of sun-dried tomatoes, creamy unsalted almonds, aromatic fresh basil, and tangy Parmesan cheese to create a bold and savory sauce. Enhanced with garlic, lemon juice, and crushed red pepper flakes, this pesto delivers layers of flavor without relying on added salt. Ready in just 15 minutes, this quick and easy red pesto can be spread on sandwiches, tossed with pasta, or used as a dip for veggies or bread, making it a versatile addition to your kitchen. Packed with wholesome ingredients, this homemade sauce is a healthier alternative to store-bought versions and is sure to impress your family and guests alike!
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Recipe Information
Ingredients
- 1 cup sun-dried tomatoes
- 0.5 cup olive oil
- 0.25 cup unsalted almonds
- 1 cup fresh basil leaves
- 0.25 cup Parmesan cheese, grated
- 2 large garlic cloves
- 2 tablespoons lemon juice
- 0.25 teaspoon crushed red pepper flakes
- 0.25 teaspoon black pepper
Instructions
Start by soaking the sun-dried tomatoes in warm water for about 5 minutes to soften them.
In a food processor, combine the soaked sun-dried tomatoes, olive oil, almonds, basil leaves, Parmesan cheese, and garlic cloves.
Pulse the mixture until it starts to come together into a coarse paste.
Add the lemon juice, crushed red pepper flakes, and black pepper to the food processor.
Continue processing the mixture until it reaches your desired consistency. You can make it smooth or leave it a bit chunky, depending on your preference.
Taste the sauce and adjust the seasoning if needed. If you prefer a thinner consistency, you can add a little more olive oil or water.
Transfer the red pesto sauce to a jar or airtight container and store in the refrigerator for up to one week.
Serve over pasta, spread on sandwiches, or use as a dip with fresh vegetables or bread.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 22.5 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
