Method

Chop the sun-dried tomatoes coarsely. Do not use a processor:  the tomatoes must have some texture, and the processor will soften the tomatoes too much.

When the tomatoes are very very finely chopped, put them In a bowl with the garlic, onion, thyme, salt, and red pepper flakes. Pour in oil in a steady stream, mixing with a spoon as you add.   Stir in 1/4 cup water, parsley, and cheese and stir until very well combined. If too pasty add remaining water.

To store for up to three days, put in glass jar, and top with oil.  Better yet, use immediately to savor, enjoy and satisfy your senses.

A dollop of this pesto enlivens stews or vegetable soups.  To use on pasta, cook one pound of pasta and when draining, reserve some of the pasta water.  Add the pasta water to the pesto and toss on cooked pasta.

Yield: About 1 to 1-1/2 cups.

Contributor: pat ciesla

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