David'S Sun-Dried Tomato Pesto

• 1/2 cup olive oil
• 30 sun-dried tomatoes, reconstituted in hot water for about 20 minutes (don't use oil-packed variety)
• About 1 cup fresh parsley, stems removed
• 1 teaspoon dried basil
• 5 cloves of garlic, minced
• 1/3 cup ground almonds
• 1/3 cup Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound pasta, cooked (reserve a few tablespoons of water)

1. Reconstitute sun-dried tomatoes in hot water for about 20 minutes. Toss tomatoes and all of the other ingredients (except the pasta, of course) into a blender or food processor and pulse until fully combined. Taste and adjust seasonings if needed.
2. Toss with cooked pasta. If it seems dry, stir in a few tablespoons of the reserved pasta water until it reaches your desired consistency. Serve topped with more Parmesan and whatever other toppings (mushrooms, tofu, etc.) you prefer.

olive oil, tomatoes, fresh parsley, basil, garlic, ground almonds, parmesan cheese, salt, pepper, pasta

Taken from www.epicurious.com/recipes/member/views/davids-sun-dried-tomato-pesto-1202785 (may not work)