Sun-Dried Tomato Pesto - cooking recipe

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

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
(The pesto can be stored in an airtight container and refrigerated for up to 1 month).