Sun-Driend Tomato Pesto

By JanF1201

Ingredients

• 1 cup sun-dried tomatoes, in olive oil
• 3/4 cup Parmesan cheese, grated
• 1/2 cup walnut pieces
• 2 cloves garlic, cut in half
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup olive oil, warm

Preparation

Step 1

Position knife blade in food processor bowl. Add tomatoes and pulse 2 or 3 times until tomatoes are chopped. Add Parmesan cheese and next 4 ingredients. Top with cover and process until smooth. With processor running, pour warm oil through food chute in a slow steady stream, processing until combined.
Use immediately or place in an airtight container and refrigerate up to 1 week. Serve over hot pasta.
OR
Stir 1/4 cup pesto into 8 oz carton of sour cream for an instant dip for veggies
OR
Stir 3 tbsp pesto into 1/2 cup softened unsalted butter as a bread spread or toss it with hot veggies