¼teaspoonblack pepper+ red pepper flakes for spicy
15fresh basil leavesoptional
To a blender or food processor, add 1 cup sun-dried tomatoes in oil, ½ cup walnuts, ½ cup grated parmesan, 2 tablespoon extra virgin olive oil, ½ cup water, 1 clove garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
Blend for a couple of minutes or until you reach a pesto consistency. Scrape down the sides every few seconds.
Now add 15 fresh basil leaves and blend a few more seconds.
Depending on how dry your sun-dried tomatoes are, you might need to add more water until you reach your desired consistency.
Tip: We recommend making a thick pesto that you can use for spreading. You can always make a pesto thinner by adding more water later to use it as a pasta sauce.