Sun-dried Tomato Pesto

I am so proud to be the plant-mommy of a basil plant.  Whenever it's getting a little too big, I break out the food processor and make a huge batch of pesto to freeze.  As much as I love garlicky cheesey basil goodness, I thought I should branch out a little after reading a great article about pesto in Saveur.  Sun-dried tomatoes add a sweet note so I balanced it with a little crushed red pepper.   This is great with pasta with a spoonful of cream cheese or as an accompaniment to scrambled eggs.

Sundried Tomato Pesto
1/4 cup toasted pine nuts
4oz grated parmesan cheese
2 handfuls of basil
8 sun-dried tomato halves
2 cloves of garlic
1 tsp of crushed red pepper flakes
salt and pepper
olive oil to combine

Toast the pine nuts in a dry skillet until you start to smell them.  Do not walk away, they will burn very easily!  Add to the food processor with the garlic and red pepper flakes, pulse to chop.

Reconstitute the dried tomatoes in hot water and let sit for 5 minutes.  Drain, squeeze out any liquids, and pull out any seeds or fibrous pieces.  Add to the food processor and pulse to combine.  Add the cheese and basil, pulse to combine

Using the liquid chute, add the olive oil until the mixture comes together but is only slightly runny.  Season with salt and pepper.