Sun-Dried Tomato Pesto

• 1 tablespoon olive oil
• 12 cup pine nuts
• 2 cloves garlic
• 1 (8 ounce) jar sun-dried tomatoes packed in oil, undrained
• 1 cup flat-leaf Italian parsley
• 12 cup grated parmesan cheese
• 14 cup pitted kalamata olive, coarsely chopped
• 14 cup fresh basil
• 14 teaspoon crushed red pepper flakes

1. Heat oil in small skillet over medium-low heat.
2. Add pine nuts and cook 30 to 45 seconds or until lightly browned, shaking pan constantly.
3. Remove nuts from skillet with slotted spoon and drain on paper towels.
4. Combine pine nuts and garlic in bowl of food processor.
5. Process unsing on/off pulsing action until mixture is finely chopped.
6. Add undrained tomatoes to bowl and process until finely chopped.
7. Add parsley, cheese, olives, basil and pepper and process until mixture resembles thick paste, scraping down sides of bowl occasionally with small spatula.
8. Spoon pesto into jar with tight-fitting lid and store in refrigerator up to 1 month.

olive oil, nuts, garlic, tomatoes, flatleaf italian parsley, parmesan cheese, olive, fresh basil, red pepper

Taken from www.food.com/recipe/sun-dried-tomato-pesto-41162 (may not work)