Sun-Dried Tomato Pesto


1 cup (250 ml) drained oil-packed sun-dried tomatoes (about 6 ounces)
1/2 cup (125 g) grated Romano cheese or Parmesan cheese
1/4 cup (60 mL) chopped fresh basil
2 Tbsp (30 mL) pine nuts, toasted
2 garlic cloves
3/4 cup (190 mL) Maison Orphée Organic Extra Virgin Olive Oil


Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor. With machine running, gradually add olive oil and process until smooth paste forms. Season to taste with salt and pepper and serve with pasta. This preparation can be made prepared 2 weeks ahead. Cover and refrigerate. To store, pour a layer of olive oil on the surface of pesto.