Sun-Dried Tomato Pesto

1. 1

   Finely chop the oil-packed tomatoes.

2. 2

   If using dry-packed tomatoes, place them in a small bowl with just enough hot water to cover until they soften, about 20 minutes.

3. 3

   Drain them in a strainer set over a small bowl and squeeze out excess water; reserve the soaking liquid.

4. 4

   Finely chop the tomatoes.

5. 5

   In a medium bowl, combine the tomatoes, garlic, oregano, salt and crushed red pepper.

6. 6

   Add the olive oil and mix thoroughly with a wooden spoon.

7. 7

   stir in 1/4 cup of water or tomato soaking liquid.

8. 8

   Just before serving, stir in the parsley and cheese.

* Per serving · 4 servings · Values may vary.

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