Sun-dried Tomato Pesto

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 1/2 cups chicken broth (boiling) or 1 1/2 cups vegetable broth (boiling)
• 3 ounces sun-dried tomatoes
• 1/2 cup fresh basil leaf (packed)
• 1/2 cup fresh parsley leaves (packed)
• 1/4 cup grated parmesan cheese
• 2 tablespoons pine nuts (can use a little more) or 2 tablespoons walnuts (can use a little more)
• 2 large whole garlic cloves (or to taste)
• 1 teaspoon sugar or 1 teaspoon honey
• 2 tablespoons olive oil
• salt and pepper

Recipe

• 1 in a heat-proof bowl pour the 1-1/2 cups boiling stock over the sun-dried tomatoes; let soak for 15 minutes.
• 2 in a food processor or blender combine basil, parsley, parmesan cheese, pine nuts or walnuts, garlic cloves and sugar or honey; carefully process until finely chopped.
• 3 add in the olive oil and the tomatoes with the soaking liquid; process until fairly smooth.
• 4 season with salt and pepper.
• 5 store covered in refrigerator for 24 hours before using or up to 4 days.