Sun-Dried Tomato Pesto

• 1/4 cup chopped walnuts, lightly toasted
• 1/2 cup fresh basil leaves
• 1/3 cup freshly grated Parmigiano Reggiano cheese
• 1 clove garlic, peeled
• 1 cup oil-packed sun dried tomatoes (one 8.5-ounce jar) or rehydrated dried tomatoes
• 1/3 cup of the tomato oil (top off with olive oil if necessary to make 1/3 cup)
• 2/3 cup olive oil
• 1/8 teaspoon freshly ground pepper

1. Put all the ingredients in a food processor or blender and process until smooth.
2. The pesto should be perfectly seasoned without adding any salt, as many of the ingredients are inherently salty.
3. Taste and adjust the pepper if desired.
4. The pesto will keep, tightly covered, in the refrigerator for up to 2 weeks.

walnuts, fresh basil, cheese, clove garlic, tomatoes, tomato oil, olive oil, freshly ground pepper

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