Chili Pesto

By claudiag

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Ingredients

2 C lightly packed fresh basil leaves
1 C Serrano peppers (about 10) stemmed
2 garlic cloves
1 C sun dried tomatoes (not oil packed)
1 C extra virgin oil

Details

Adapted from ruffino.com

Preparation

Step 1

Place first 4 ingredients in food processor. Chop well but not pureed. Place mixture in a jar. Pour in olive oil and stir. Cover and store in fridge for up to 3 weeks.