A deliciously different pesto made with walnuts and richly-flavored sun-dried tomatoes. You can use this pesto as a dip or spread, you can stir it into soups to add richness and flavor, and of course you can serve it with pasta.

1 large clove garlic—roughly chopped

1 cup fresh basil leaves

1/3 cup grated Parmesan cheese

1/3 cup walnuts

2 tablespoons water

6 sun-dried tomatoes—roughly chopped

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

PLACE all the ingredients, except the olive oil, in a food processor. WHILE you process, slowly pour the olive oil into the mix until all the ingredients turn into a smooth paste (you may have to scrape the sides occasionally).

Variations: Pine nuts, pistachio nuts, macadamias, almonds or cashews can be substituted for the walnuts.

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