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Sun-dried Tomato and Basil Pesto


Author Ruth

Ingredients

  • 4 Cups Fresh Basil Leaves (packed)
  • 1 Cup Chopped Walnuts
  • 3-5 Roasted Jalapeño Peppers Add to desired hotness
  • .5-1 Cup Sun-dried Tomatoes
  • 1-1.5 Cups Olive Oil
  • 1 Tbsp Tomato Paste
  • 1 Fresh Tomato (Small)
  • 2-3 Fresh Garlic Cloves
  • 1/2-1 tsp Lemon Juice
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  1. Combine all ingredients except olive oil in food processor.  Pulse to begin chopping.  Once ingredients have started to blend, add olive oil in the top, about 1/4 cup at a time, pulsing to combine.  Once all oil has been added, pulse to desired consistency.  Freeze in ice cube trays, use immediately, or keep in fridge for 2-5 days!