Sun-dried Tomato Pesto

• 1 cup (225 ml) sun-dried tomatoes packed in oil
• 6 cloves garlic, peeled
• 1/2 cup (125 ml) olive oil
• 1/4 cup (60 ml) balsamic vinegar
• 1/2 cup (125 ml) packed fresh basil leaves
• 1/2 cup (125 ml) packed fresh Italian parsley
• 1 cup (225 ml) grated parmesan cheese

1. Combine all the ingredients in a blender or food processor.
2. Process for 15 seconds.
3. Scrape down the bowl and process for 20 seconds.
4. Transfer to a glass jar and refrigerate until ready to use.
5. The pesto will keep in the refrigerator for up to 2 weeks.

tomatoes, garlic, olive oil, balsamic vinegar, basil, italian parsley, parmesan cheese

Taken from online-cookbook.com/goto/cook/rpage/00191E (may not work)