1 c. dried tomatoes
1/4 c. grated Parmesan cheese
1/2 c. walnut pieces
2 lg. cloves garlic, cut in half
2/3 c. (warm) olive oil
1/2 tsp. salt
1/2 tsp. black pepper

Place tomatoes in a small saucepan, cover with boiling water, boil 5 minutes and drain.

In food processor add tomatoes, pulse 2-3 times or until tomatoes are chopped. Add cheese and other ingredients except olive oil. Process until smooth.

With processor running, pour oil through chute in a slow steady stream, processing until smooth. Use immediately (stirring into hot pasta) or refrigerate up to 1 week in airtight container.

Note: Pesto can be used as an omelette filling, bread spread (3 tablespoons pesto in 1/2 cup softened butter) or stir 1/4 cup pesto into 1 (8 ounce) carton sour cream for a raw vegetable dip.