Sun-Dried Tomato Pesto - cooking recipe

Ingredients

1 c. (6 oz.) drained oil-packed sun-dried tomatoes
1/2 c. grated Romano or Parmesan cheese
1/4 c. chopped fresh basil or 1 Tbsp. dried basil
2 Tbsp. pine nuts, toasted
3 cloves garlic
3/4 c. olive oil
1 lb. cooked pasta (reserve 1/2 c. cooking liquid)

Preparation

Cook pasta until tender, but still firm.
Drain, reserving 1/2 cup cooking liquid.
Combine sun-dried tomatoes, cheese, basil, pine nuts and garlic in food processor or blender.
With machine running, gradually add olive oil and process until a smooth paste forms.
Combine 3/4 cup pesto with reserved liquid in same pot. Add pasta and toss to coat, adding more pesto if desired.
Season with salt and pepper.