Tomato Pesto Amato

My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's " Sun-Dried " Tomatoes, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result.

• Ready In: 20 mins
• Yields: 1-2 cups

Ingredients

• 1⁄2 cup tomatoes, sun dried
• 1⁄4 cup pine nuts
• 1⁄4 cup gouda cheese, grated
• 1⁄4 cup parmesan cheese, grated
• 1  tablespoon  balsamic vinegar
• 2  tablespoons basil, chopped (lemon basil works too)
• 1⁄3 cup water
• 2  tablespoons olive oil
• 2 -3  tablespoons sun-dried tomatoes, chopped, for garnish

Directions

1. NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
2. NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
3. In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
4. Slowly add the oil in a stream while the processor is running.
5. Add the water and blend until of desired consistency.
6. Long blending will produce a thicker sauce.
7. If it's too thick, add more water (not oil) until of desired consistency.
8. One tablespoon equals one serving on an average-size bowl of pasta.
9. Garnish with chopped dried tomatoes.
10. Too good --.
11. Makes about 1-1/2 cups. Can be frozen.