Ingredients: Yields roughly 2 cups of pesto
1 C chopped cilantro
1/2 C fresh basil
1/2-2/3 C toasted pecans
1/2 C sun dried tomatoes +2 tbsp of oil from the jar
2-4 medium chipotle peppers in adobo sauce
1 T of honey
2 cloves of garlic, peeled and crushed
1/2 t salt
3/4 C parmesan*
1/3-3/4 C olive oil
*For vegan recipe, substitute the parmesan for nutritional yeast
Combine all ingredients (except the oil) in food processor. Process until broken down then slowly add your olive oil.
Store in fridge for up to 2 weeks.
