Glancy Family Cookbook

Sun-Dried Tomato Pesto

Yields about 2 cups

2 cups sun-dried tomatoes packed in oil, drained

1 cup Parmesan cheese, freshly grated

1/4 cup extra-virgin olive oil

1/4 cup (packed) fresh basil leaves

1/4 cup (packed) fresh parsley leaves

2 cloves garlic, crushed under a knife and peeled

pepper, freshly ground, 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.