David Rocco's Pesto Sauce is a spiced up version that is good on everything.
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- 2 cup(s) lightly packed fresh basil leaves washed and dried
- 1 cup(s) Serrano Peppers stemmed
- 2 clove(s) garlic cloves peeled
- 1 cup(s) sun-dried tomatoes not oil packed
- 1 cup(s) extra virgin olive oil
- Place first 4 ingredients in food processor with steel blade. Chop or process until well combined but not pureed. Place mixture in a jar. Pour in olive oil and stir. Cover and store in fridge for up to three weeks.
This recipe is a personal recipe added by Kathleen64 and has not been tested or endorsed by MyRecipes.
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Chili Pesto Recipe at a Glance
- COURSE: Appetizers