1 cup washed, loosely packed fresh basil leaves
½ cup fresh cilantro, parsley leaves, or mint
2 sun-dried tomatoes
2 cloves garlic
1 lemon, juiced
¼ to ½ cup quality, cold pressed extra virgin Olive oil, as needed Sea salt, to taste
Makes 3-4 servings
PROCESS YOUR INGREDIENTS.
Combine the basil, parsley, sun-dried tomatoes, garlic, and lemon juice in a food processor bowl; pulse and process the mixture until it is finely chopped. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off.
Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors.
STORE YOUR PESTO.
If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.
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