Sun Dried Tomato Pesto

In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly.

In food processor**, add the garlic and process for a few seconds until chopped. Add the drained sundried tomatoes, pine nuts, Parmesan cheese, parsley, olive oil, and kosher salt . Process until ground into a paste, about 30 seconds.

Once combined, tastes. Blend in a bit more olive oil if desired, to achieve a looser texture. Store for 2 weeks in the refrigerator (or freeze for up to 3 months, but the texture is best when refrigerated).