Instructions

1. Strain 1 cup (250 ml) of sun-dried tomatoes from a jar reserving ¼ cup (60 ml) of the oil.
2. In a food processor, add all ingredients with reserved oil and blend until spreadable. Sun-dried tomatoes can be very salty, so taste pesto first before adding any salt. If needed, add salt just before serving. Can be refrigerated for up to 2 weeks.