Source:

Dianne

Serves/Makes:3 2/3 cups

Ingredients

• 1 cup (225 ml) sun-dried tomatoes packed in oil
• 6 cloves garlic, peeled
• 1/2 cup (125 ml) olive oil
• 1/4 cup (60 ml) balsamic vinegar
• 1/2 cup (125 ml) packed fresh basil leaves
• 1/2 cup (125 ml) packed fresh Italian parsley
• 1 cup (225 ml) grated parmesan cheese

Preparation

• Combine all the ingredients in a blender or food processor.
• Process for 15 seconds.
• Scrape down the bowl and process for 20 seconds.
• Transfer to a glass jar and refrigerate until ready to use.
• The pesto will keep in the refrigerator for up to 2 weeks.

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