Fructose Free Mediterranean Tomato, Olive & Pistachio Pesto with Mint
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Learn more →Ingredients
6 servings
- ½ cup sun-dried tomatoes (packed in olive oil), drained
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about one and a half tablespoons per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun dried tomatoes in oil, please tap it and change its rating to Red.
- ½ cup castelvetrano olives, pitted
- ½ cup dry-roasted pistachios, unsalted
- 1 cup fresh mint leaves, loosely packed
- 2 cloves garlic, peeled
- 1 tbsp fresh lemon juice
- ½ tsp red pepper flakes
- ¼ tsp salt, plus more to taste
- ⅓ cup extra virgin olive oil
Instructions
- 1
Add the sun-dried tomatoes, olives, pistachios, mint leaves, garlic, lemon juice, red pepper flakes, and salt to the bowl of a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform — no large whole pieces remaining.
- 2
With the processor running, stream in the olive oil through the feed tube until the pesto comes together into a thick, spreadable paste with some texture still visible, about 20–30 seconds. Stop and scrape down the sides with a rubber spatula, then pulse 2–3 more times to incorporate any remaining chunks.
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