Sun-Dried Tomato Pesto

1. 1

   In the bowl of a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until the tomatoes are finely chopped.

2. 2

   Transfer the pesto to a medium bowl, and stir in the cheese and 1/2 teaspoon each of salt and pepper.

3. 3

   Season the pesto with more salt and pepper to taste.

4. 4

   (This pesto will last for 1 week if stored in an airtight container.)

* Per serving · 4 servings · Values may vary.

No additional tips available.