1large clovegarliccut in half - or 2 regular cloves
13.4ouncessun-dried tomatoes packed in olive oil2) 6.70 ounce jars - do not drain
¼cupolive oiluse more if needed
¼teaspoonfine sea salt
¼teaspoonground black pepper
⅛teaspooncayenne pepperor crushed red pepper flakes
1cupgrated Parmesan cheese
Instructions
Place the toasted walnuts, chopped basil, garlic, sun-dried tomatoes including the oil into the bowl of a food processor.
Pulse a few times to combine the ingredients.
Scrape down the sides of the bowl with a rubber spatula, then add the olive oil, salt, pepper, cayenne pepper or red pepper flakes and Parmesan cheese.
Pulse until the desired consistency is achieved. You may need to add additional oil if you prefer a smoother sauce.
Pour pesto into an air-tight container and store in the refrigerator until ready to use. Can be stored for up to 2 weeks.
Notes
I used Delallo sun-dried tomatoes in olive oil. If using a different brand, drain the oil and add an additional 1/4 cup of olive oil.
Feel free to substitute pine nuts if you prefer, or even sliced almonds would work. Pine nuts go rancid rather quickly, so I do not keep them on hand.
Cayenne pepper is added just as a subtle background flavor. Feel free to substitute crushed red pepper flakes if you prefer.