Sun-dried Tomato Pesto

By ghinman

Ingredients

• 1 8.5 oz. jar sun-dried tomatoes packed in olive oil
• 1 cup fresh basil leaves
• 2 garlic cloves
• 1/2 cup freshly grated Parmesn cheese
• 1/2 tsp. salt or more to taste
• 1/2 tsp freshly ground black pepper

Preparation

Step 1

In the bowl of a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until the tomatoes are finely chopped. Transfer the pesto to a med. bowl, and stir in the cheese and 1/2 tsp. each of salt and pepper. Season the pesto with more salt and pepper to taste.

Can be store in an airtight container for up to 1 week.