Cilantro and Sun-Dried Tomato Pesto

1 c cilantro, chopped (can include the stems, which have a lot of flavor)

½ c sun-dried tomatoes (dry-packed, not in oil)

1/3 c Liquid Gold medium to intense extra virgin olive oil

1 tbs. diced green chilies from a can or fresh jalapeno, if you like spicy

1 clove garlic, minced

1 tsp. brown sugar (optional)

salt and pepper to taste

Soak sun-dried tomatoes in the olive oil for 2 hours or overnight, if possible

In a blender or food processor, process the cilantro, soaked tomatoes and their oil, chiles, garlic, and brown sugar.  Process until the mixture is smooth, scraping down the sides of the blender or bowl with a rubber spatula as needed.

Season to taste with the salt and pepper.

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