Sun-dried Tomato Jalapeño Olive Pesto
A fiery pesto made of sun-dried tomatoes, olives, jalepeno and basil.
Equipment
- mortar and pestle or food processor
Ingredients
Sun-dried Tomato Jalapeño Olive Pesto
- 2 Tbsp pine nuts or cashews
- 1 cup sun-dried tomatoes
- 2 Tbsp sliced green olives
- 2 Tbsp sliced kalamata olives
- 1/4 cup loosely packed fresh basil leaves
- 1 Tbsp finely chopped jalepeño without seeds if you prefer less heat
- 1 Tbsp nutritional yeast
- 2 cloves garlic
- 1/4 tsp salt
- 1/2 lemon, juiced
- 3 Tbsp olive oil
- 3-6 Tbsp water to reach desired thickness
Instructions
Sun-dried Tomato Jalapeño Olive Pesto
- To a food processor add pine nuts, basil, olives, jalapeño, sun-dried tomatoes, lemon juice, garlic, nutritional yeast, salt. (or use a hand blender, or crush manually with a mortal and pestle.
- Add olive oil and water until desire consistency is achieved.
- Continue to blend with food processor or hand mixer (or with pestle and mortar).
- Taste and add more salt, lemon juice if desired and mix.