Sun-Dried Tomato Pesto

1. 1

   in small dry skittle, toast pine nuts over med heat, shaking pan often until light golden 3-5 minutes, transfer to food processor and let cool.

2. 2

   in heatproof bowl, cover tomatoes with 1/2 cup boiling water, soak until softened, about 10 minutes. drain, reserving 2 tablespoons soaking liquid.

3. 3

   add tomatoes and reserved liquid to food processor.

4. 4

   add tomato paste, pepper and salt, finely chop, with motor running add oil in thin steady stream until pureed.

5. 5

   pulse in Parmesan cheese and garlic.

6. 6

   To Make again:.

7. 7

   Refrigerate in air tight container for up to 5 days, or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.