Red-Hot Tomato Pesto

1. 1

   Combine water and pepper in a small bowl or custard cup. Cover with plastic wrap; vent. Microwave at high 45 seconds or until mixture boils. Cool completely. Drain mixture through a sieve over a small bowl, reserving liquid; discard pepper.

2. 2

   Drop the garlic cloves through the food chute with food processor on, and process until minced. Add the sun-dried tomatoes, and pulse until minced, scraping sides of bowl occasionally. Place the tomato mixture in a medium bowl. Stir in the reserved water, cheese, nuts, and canned tomatoes.

* Per serving · 4 servings · Values may vary.

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