June 05, 2020

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Makes About 4 Cups


  • 3/4 cups Sonoma Gourmet Roasted Veggie Sauce
  • 2 cups pitted kalamata olives
  • 2 cloves garlic, smashed
  • 1/3 cup dehydrated sun-dried tomatoes
  • 1/3 cup tightly packed fresh basil
  • 1/3 cup tightly packed fresh mint
  • 1 tablespoon olive oil (we use our Roasted Chiles Olive Oil)
  • 3 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper


  1. In a food processor, add the sauce, olives, garlic, sun-dried tomatoes, basil, olive oil, lemon juice and mix to achieve a dip-like texture. Scrape down sides as needed.
  2. Add a pinch of salt and pepper and pulse a few more times.
  3. Serve immediately or store in the refrigerator for a week or so.
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In This Recipe

Roasted Veggie Sauce

Roasted Veggie Sauce


Roasted Chiles Olive Oil

Roasted Chiles Olive Oil


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