(Pairs well with everything.)

Ingredients

1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil, drained and oil reserved

2 garlic cloves, peeled and minced

½ cup fresh basil leaves

½ cup fresh parsley leaves

1 cup freshly grated Parmesan cheese

¼ – ½ c. olive oil

Salt and freshly ground black pepper, to taste.

Directions

Place drained sun-dried tomatoes, garlic, black pepper, basil, parsley and 1 tbsp. reserved oil in the food processor or blender. Process until the tomatoes are finely chopped. 

Transfer mixture to a small bowl and stir in the Parmesan cheese and enough olive oil to create a pourable consistency (you can also add some tap water, as needed).  Season the pesto with salt and pepper, to taste, and refrigerate.