- 1 (8.5 ounce) jar sun-dried tomatoes in oil
- 3 garlic cloves
- salt and pepper
- 1/4 cup pine nuts
- 1 cup (packed) fresh basil
- 1/2 cup grated parmesan cheese
- Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, pine nuts, and basil in a food processor and blend until the tomatoes are finely chopped.
- Transfer the tomato mixture to a bowl and stir in the Parmesan.
- Keep stored in the refrigerator and use within 5-7 days. Enjoy!