Sun-Dried Tomato Pesto

Let's Cook

1. Step 1.

   Combine in a small saucepan: ⅓ cup chopped, drained oil-packed sun-dried tomatoes; Water to cover

2. Step 2.

   Bring to a boil, then remove from the heat and let stand for 20 minutes.

3. Step 3.

   Meanwhile, combine in a food processor: 1 cup loosely packed fresh basil leaves; ⅓ cup grated Parmesan; 1 large garlic clove, chopped

4. Step 4.

   Pulse until finely ground. With the machine running, pour into the food processor in a slow, steady stream: ¼ cup extra-virgin olive oil

5. Step 5.

   Drain the tomato mixture, reserving the liquid. Add the tomato mixture to the processor and finely chop. Blend in ⅓ cup of the reserved soaking liquid. Season to taste with: Salt and black pepper