Sun Dried Tomato Pesto

Ingredients

1 c sun tomatoes in oil
3/4 cup parmesan cheese
1/2 walnut
2 garlic
1/4 ts salt
1/4 ts pepper
3/8 c warm olive oil

Instructions

To make 2 cups of pesto: Position knife blade in food processor bowl; add tomatoes, and pulse 2 or 3 times or until tomatoes are chopped. Add Parmesan cheese and next 4 ingredients. Top with cover and process until smooth. With processor running, pour warm oil through food chute in a slow, steady stream, processing until combined. Use immediately, or place in an airtight container, and refrigerate up to 1 week. Serve over hot pasta. Suggested uses for tomato pesto: o Stir 1/4 cup pesto into one 8-oz. carton of sour cream for an instant dip for vegetables. o Try pesto as an omelet filling. Spoon about 2 tablespoons of the sauce over half of a three-egg omelet; fold omelet over, and serve. o Stir 3 tablespoons pesto into 1/2 cup softened unsalted butter. Serve the pesto butter as a bread spread, or toss it with hot vegetables. *