Ingredients (serves 4)

• 2 cups sun-dried tomatoes packed in oil, drained
• 1/2 cup freshly grated Parmesan cheese
• 3/4 cup cup extra virgin olive oil
• 1/4 cup (packed) fresh basil leaves
• 1/4 cup (packed) fresh parsley leaves
• 1/4 cup cup pine nuts
• 2 garlic cloves, crushed and peeled
• fresh ground pepper to taste

Method

1. Process all ingredients and half of the olive oil in a food processor.
2. Slowly pour in the remaining oil as the pesto processes.
3. Blend until the mixture forms a coarse paste; add more oil if you desire a thinner paste

Notes

I often have an excess of tomatoes and love to make sundried tomatoes and this is just a natural progression!