1/2 c. sun-dried tomatoes, drained & chopped
3 c. fresh basil (loosely packed)
3 garlic cloves
1/2 c. fresh Romano cheese, grated
1/2 c. pine nuts
1/2 c. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In blender or food processor, blend tomatoes, basil and garlic; add cheese, pine nuts and 1/4 cup oil, and mix. Add the remaining 1/4 cup oil, salt and pepper. Makes about 1 1/2 cups. Pour over hot pasta.