Sun-Dried Tomato Pesto

I saw this recipe on the Oprah Winfrey Show, and it's really good!

• Ready In: 5 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 2  cups sun-dried tomatoes, drained (packed in oil)
• 1  cup  freshly grated parmesan cheese
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup  packed fresh basil leaf
• 1⁄4 cup  packed fresh fresh parsley leaves
• 2  garlic cloves, crushed under a knife and peeled
•  fresh ground pepper, to taste

Directions

1. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
2. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).