Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

1 1/4 cups jarred sun dried tomatoes packed in olive oil, do not drain
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

Blend all the ingredients in a food processor except the olive oil and Parmesan cheese. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop and scrape down the sides. Adjust salt and pepper to your liking. Add the Parmesan cheese and pulse a few more times to blend.
Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the Parmesan cheese. Pulse a few more times to blend. Serve with toasted pita wedges or if you are low carb, serve with cheese crisps.
This pesto is also amazing tossed with pasta.