1 1/4cupsjarred sun dried tomatoes packed in olive oil,do not drain
1cupfresh basil leaves,packed
1/4teaspoonground black pepper
Layer the ingredients into your food processor as follows - basil leaves, garlic, sun dried tomatoes with the oil from the jar, salt, and black pepper.
Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the parmesan cheese.
Again, pulse a few times to blend through the cheese. Check the consistency. Add more olive oil if you'd like a more wet pesto. I always add 1/4 cup more, but you can add a tablespoon at a time until you get to your desired consistency.
Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.
When ready to use, simply heat the pesto in a sauce pan, and toss with freshly cooked pasta.
This recipe makes 2 cups, or 500mL of Sun Dried Tomato Pesto. A serving size is 2 tablespoons.