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.