Ingredients

2 cups sun-dried tomatoes, drained (packed in oil)

1 cup freshly grated parmesan cheese

1/4 cup extra virgin olive oil

1/4 cup packed fresh basil leaf

1/4 cup packed fresh fresh parsley leaves

2 garlic cloves, crushed under a knife and peeled

fresh ground pepper, to taste

Preparation

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

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