SUN-DRIED TOMATO PESTO
Source: The Mediterranean Vegan Kitchen by Donna Klein
Makes about 1 1/2 cups

Outstanding tossed with any pasta this also makes a fine topping for crostini or bruschetta or filling for broiled mushrooms, Like the basil pesto, it is meant to be thinned with pasta cooking liquid or vegetable broth.

1 cup packed fresh basil
1. cup packed fresh flat-leaf parsley
3/4 cup pine nuts
3/4 cup oil-packed sun-dried tomatoes, drained
2 tablespoons extra-virgin olive oil
4 large cloves garlic, finely chopped
1/2 teaspoon coarse salt, or to taste

Combine all the ingredients in a food processor fitted with the metal blade or in a blender; process or blend until a smooth paste is formed.

Advance Preparation:
The pesto can be stored, tightly covered, in the refrigerator for up to five days.