Sun-Dried Tomato Pesto


1 cup (250 mL) sun-dried tomatoes

1 1/2 cups (375 mL) loosely packed fresh basil, washed

1 clove garlic

1 jalapeno pepper, seeded


  1. In the bowl of a food processor, combine all ingredients except the oil and Parmesan cheese. Process until smooth. With the motor running, pour in the olive oil, and the finally add the cheese. Scoop into clean jars. Refrigerate up to two weeks, or freeze.