Sun-Dried Tomato Pesto


1 clove garlic, peeled

1/3 cup sun-dried tomatoes packed in olive oil

1/4 cup fresh basil leaves

1/4 cup fresh parsley, tough stems removed

2 tablespoons toasted chopped walnuts

1/3 cup extra-virgin olive oil

2 tbsp. freshly grated parmesan cheese

1 tsp. grated lemon zest

Salt to taste 


Put all ingredients, except salt, into the bowl of a food processor. Blend. Transfer mixture to a bowl and stir in cheese and salt, to taste.

Refrigerate, covered tightly, for up to 3 days.

Yield: 1 cup.