Sun-Dried Tomato Pesto

1. A handful each of toasted almonds and pine nuts
2. 3 oz. or so soaked sun-dried tomatoes (or packed in oil)
3. Parmigiano-Reggiano to taste (I used 1/2 cup and it was a little too much.)
4. grated onion (abt. 1/4 of a small onion), 1 clove garlic (or more to taste), fresh parsley, red pepper flakes, freshly ground black pepper, kosher salt, dried basil (use fresh if you have it on hand)
5. Really good Extra Virgin Olive Oil

Place the sun-dried tomatoes in the bowl of a food processor. Pulse until the tomatoes are roughly chopped. Add the remaining ingredients up to the olive oil. Process until smooth. Add enough olive oil to make the pesto the desired consistency--about 1/2 to 3/4 cup.

Serving suggestions:
Spread for crackers, toasted bread rounds, sandwichesDip for veggiesPasta sauce--you should a little pasta cooking water for a smoother sauce

Easy View Ingredient List:
1, 3 oz. package sun-dried tomatoes, soaked in hot water
1/4 to 1/2 cup good Parmesan cheese (read: not Kraft)
1/2 to 3/4 cup good extra-virgin olive oil
black pepperred pepper flakes
salt
basil
parsley
1/4 sweet onion
1 clove garlic