Basil and Dried Tomato Pesto

• 2 bunches fresh basil
• 100 g sun-dried tomatoes
• 100 g pine nuts
• 100 g parmesan cheese or 100 g pecorino cheese
• 10 garlic cloves
• 1 cup olive oil, plus
• additional olive oil

1. Place basil leaves, tomatos, pine nuts, roughly chopped parmesan or pecorino, garlic and 250 ml olive oil in a food processor.
2. Process until everything is very finely processed.
3. Try if it's enough garlic; if not, add more to taste.
4. Add more olive oil, until you get a very smooth paste.
5. Store in airtight glass container or jar in the fridge.
6. You can freeze it, too, but I already stored it up to three months in the fridge.

fresh basil, tomatoes, nuts, parmesan cheese, garlic, olive oil, additional olive oil

Taken from www.food.com/recipe/basil-and-dried-tomato-pesto-326910 (may not work)