Red-Hot Tomato Pesto

• 3 tablespoons water
• 1 teaspoon crushed red pepper
• 2 garlic cloves, peeled
• 1 (8-ounce) bottle oil-packed sun-dried tomato halves, undrained
• 2 tablespoons grated fresh Parmesan cheese
• 2 tablespoons finely chopped walnuts
• 1 (14.5-ounce) can diced tomatoes, drained

1. Combine water and pepper in a small bowl or custard cup. Cover with plastic wrap; vent. Microwave at high 45 seconds or until mixture boils. Cool completely. Drain mixture through a sieve over a small bowl, reserving liquid; discard pepper.
2. Drop the garlic cloves through the food chute with food processor on, and process until minced. Add the sun-dried tomatoes, and pulse until minced, scraping sides of bowl occasionally. Place the tomato mixture in a medium bowl. Stir in the reserved water, cheese, nuts, and canned tomatoes.

water, red pepper, garlic, tomato halves, parmesan cheese, walnuts, tomatoes

Taken from www.myrecipes.com/recipe/red-hot-tomato-pesto (may not work)