Tomato Pesto


1 Cup sun-dried tomatoes
1 Cup Olive Oil
3 cloves Garlic
½ Cup walnuts
¼ Cup grated Parmesan cheese
2 Tbsp chopped Italian Parsley
½ tsp Salt
½ tsp Freshly Ground Black Pepper


Combine the tomatoes, olive oil, garlic, walnuts, grated cheese, parsley, salt, and ground pepper in a food processor, and blend into a thick paste.

Store in a tightly closed container and refrigerate. The pesto will keep in the refrigerator for at least 2 weeks.

Add Tomato Pesto to freshly-cooked pastas, or spread on toasted bread or crackers.

Tastes even better with a little goat cheese or aged, grated parmesan!