Sun-Dried Tomato Pesto

• 1/2 cup fresh basil leaves, packed
• 1/2 cup Italian parsley leaves, packed
• 1/2 cup pine nuts
• 1 cup sun-dried tomatoes
• 2 cups boiling water
• 1/4 cup plus 1/2 Tbs. extra-virgin olive oil
• 5 cloves garlic

1. In heat-proof bowl, combine tomatoes and boiling water.
2. Let stand until tomatoes soften, about 15 minutes.
3. Drain tomatoes, reserving 1 cup of soaking liquid.
4. Chop tomatoes.
5. In medium skillet, heat 1/2 tablespoon oil over medium-high heat.
6. Add garlic and cook, stirring often, until fragrant, about 1 minute.
7. Remove from heat.
8. In food processor, combine tomatoes and reserved soaking liquid, pine nuts, basil, parsley, remaining 1/4 cup olive oil and sauteed garlic and process until smooth.
9. Transfer mixture to serving bowl.

fresh basil, italian parsley, pine nuts, tomatoes, boiling water, extravirgin olive oil, garlic

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