Sun-Dried Tomato Pesto - cooking recipe

Ingredients

1/4 cup pine nuts
1/2 cup dry packed sun-dried tomato
3 tablespoons tomato paste
1/4 teaspoon black pepper
1 pinch salt
1/3 cup extra virgin olive oil
1/4 cup parmesan cheese, grated
1 garlic clove, minced

Preparation

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.
in heatproof bowl, cover tomatoes with 1/2 cup boiling water, soak until softened, about 10 minutes. drain, reserving 2 tablespoons soaking liquid.
add tomatoes and reserved liquid to food processor.
add tomato paste, pepper and salt, finely chop, with motor running add oil in thin steady stream until pureed.
pulse in Parmesan cheese and garlic.
To Make again:.
Refrigerate in air tight container for up to 5 days, or freeze for up to 6 months.