Sun Dried Tomato Pesto
Delicious made into a dip or to top a sandwich.
- 1/2 cup jarred sun-dried tomatoes in olive oil, well drained
- 2 tablespoons fresh basil leaves
- 1 clove garlic
- 2 tablespoons pine nuts, toasted
- 2 tablespoons Pecorino Romano cheese, grated
- 3 tablespoons olive oil or oil from sun-dried tomatoes
- salt and pepper, to taste
Place everything in a food processor and puree.
Store in the refrigerator, in a glass jar with screw top.