Sun-Dried Tomato Pesto

• sun-dried tomatoes, drained (packed in oil)↗2 cups
• freshly grated parmesan cheese1 cup
• extra virgin olive oil↗1⁄4 cup
• packed fresh basil leaf↗1⁄4 cup
• packed fresh fresh parsley leaves↗1⁄4 cup
• garlic cloves, crushed under a knife and peeled↗2
• fresh ground pepper↗

  to taste

Step-by-step instructions

1. 1

   Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.

2. 2

   (The pesto can be stored in an airtight container and refrigerated for up to 1 month).