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Sun Dried Tomato Pesto

2 cups sun-dried tomatoes, drained (packed in oil)
1 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1/4 cup packed fresh basil leaf
1/4 cup packed fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
fresh ground pepper, to taste





Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.

(The pesto can be stored in an airtight container and refrigerated for up to 1 month).

This is EXCELLENT on Bruschetta or as a substitute for pizza sauce.