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Chili Pesto
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| 2 cups | lightly packed fresh basil leaves, washed and dried |
| 1 cup | Serrano peppers, (about 10), stemmed |
| 2 | garlic cloves |
| 1 cup | sun-dried tomatoes, (not oil-packed) |
| 1 cup | extra virgin olive oil |
Place first 4 ingredients on a cutting board or in food processor fitted with steel blade. Chop or process until well combined but not puréed. Place mixture in a jar. Pour in olive oil and stir. Cover and store in fridge for up to 3 weeks.
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