Sun-Dried Tomato Pesto

Prepare

1. ** This is optional, but if you'd like even more sun-dried tomato flavor, feel free to drain the oil from the sun-dried tomatoes into a small bowl, and use that to stream into the pesto. If you use the oil from the tomatoes, you'll need less olive oil, so keep that in mind. **
2. If you're not saving it to use, drain sun-dried tomatoes of the oil.

Toast pine nuts

1. Add pine nuts to a skillet and heat over MED LOW heat. Cook, stirring occasionally, for 3-5 minutes, until lightly toasted and fragrant. Set aside, off the heat.

Pulse

1. To a food processor, add drained sun-dried tomatoes, garlic cloves, Parmesan cheese, toasted pine nuts, and basil leaves.
2. Pulse 7-10 times, or until finely chopped.

Stream in oil

1. Switch on the food processor to continuously run with the lid on, and slowly stream in the olive oil through the small hole in the processor lid.
2. Scrape down the sides of the food processor as needed (make sure the food processor is turned off for that), until the mixture is a smooth, loose paste.

Season and pulse again

1. Add salt and pepper, to taste, and pulse again to combine everything.

Serve or store

1. Serve as is, or store in an airtight container and refrigerate for up to a week.