Sun-Dried Tomato & Serrano Chile Pesto
Created by ellie on December 28, 2015
- Servings: 20
- Prep Time: 80m
- Cook Time: 0m
- Recipe #22287
Ingredients
- 1/2 pound sun-dried tomatoes
- 1 tablespoon rice vinegar
- 1 cup water (warm)
- 1 cup almonds (silvered or sliced)
- 5 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced serrano (or jalapeno chiles, minced)
- 1/2 cup grated Parmesan cheese
- 1/2 cup whole kernel corn (can use frozen or fresh)
- 1/2 cup olive oil
- 1 1/2 tablespoons hot sauce (hot red pepper sauce)
How to Make
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Step 1: In a nonreactive bowl combine the tomatoes, rice vinegar and water and let soak for 1 hour, drain.
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Step 2: Using a food processor or blender add the almonds, basil and tomato mixture; chop.
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Step 3: Transfer mixture to a bowl and mix in remaining ingredients (-pepper sauce); stirring to combine.
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Step 4: Refrigerate covered for up to one week.