Chile-Peach Pesto

2 cups fresh cinnamon basil
4 cloves garlic, minced
1/4 cup minced sun-dried peaches
1/2 cup freshly grated Parmesan cheese
2 teaspoons freshly minced rosemary
1/2 teaspoon crushed red chile pepper
3/4 cup olive oil
1/4 cup chopped pecans, toasted

In a food processor, grind the basil, garlic, peaches, cheese, rosemary and Chile While machine is running, slowly add the oil. Add pecans and pulse briefly.

We love to stuff this under the skin of chicken breasts, or use in a cheese torta with cinnamon basil sprigs.

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