Tarrah's Basil Pesto

This is based on the pesto recipe found in Vegan Planet, but I changed it to my taste and this is what resulted. Everyone that I've given this to loves it.

• Ready In: 10 mins
• Serves: 4-6
• Yields: 1 1/2 cups

Ingredients

• 3  garlic cloves, peeled
• 1⁄3 cup  almonds
• 1⁄2 teaspoon salt (or to taste, I like to use celtic sea salt)
• 2  cups  loosely packed fresh basil (I use different varieties of basil from my garden, opal, lemon, clove and sweet and combine them all)
• 1  tablespoon fresh oregano
• 3  sun-dried tomatoes packed in oil
• 1⁄3 cup extra virgin olive oil

Directions

1. In a food processor, finely grind the garlic, almonds and salt together.
2. Add the basil and the oregano and process until minced.
3. Add the sundried tomatoes and pulse a couple of times until minced.
4. While the machine is running, slowly add the olive oil in a steady stream through the tube until the pesto is blended into a paste.
5. Store in the refrigerator in a bowl, spread a thin layer of olive oil on top to prevent discoloration.