Sun-Dried Tomato Pesto

This will keep covered in the refrigerator for up to 4 days, this makes a wonderful spread over pizza crust, as a condiment or even as a thick marinade for grilled chicken. Plan ahead this pesto needs to be refrigerated for 24 hours before using.

• Ready In: 5 mins
• Yields: 1 1/2 cups (approx)

Ingredients

• 1 1⁄2 cups chicken broth (boiling) or 1 1⁄2 cups vegetable broth (boiling)
• 3  ounces sun-dried tomatoes
• 1⁄2 cup fresh basil leaf (packed)
• 1⁄2 cup fresh parsley leaves (packed)
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons pine nuts (can use a little more) or 2  tablespoons walnuts (can use a little more)
• 2  large  whole garlic cloves (or to taste)
• 1  teaspoon sugar or 1  teaspoon honey
• 2  tablespoons olive oil
•  salt and pepper

Directions

1. In a heat-proof bowl pour the 1-1/2 cups boiling stock over the sun-dried tomatoes; let soak for 15 minutes.
2. In a food processor or blender combine basil, parsley, Parmesan cheese, pine nuts or walnuts, garlic cloves and sugar or honey; carefully process until finely chopped.
3. Add in the olive oil and the tomatoes with the soaking liquid; process until fairly smooth.
4. Season with salt and pepper.
5. Store covered in refrigerator for 24 hours before using or up to 4 days.