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Sundried Tomato Pesto

Sir Kraab sez: Excellent appetizer (with crudité, crackers, or French bread) or on sandwiches.

1½ oz. (about 10) loose sundried tomatoes
¼ c. olive oil
2 small garlic cloves, chopped
1 T. lemon juice
2 T. pine nuts
½ cup chopped fresh parsley
¼ t. salt
Freshly ground pepper
1 T. grated Parmesan cheese

Steam the tomatoes in a vegetable steamer until soft, about 10 minutes. Remove and let cool.

In a food processor, combine the tomatoes, oil, garlic, and lemon juice and process until smooth. Add the pine nuts, parsley, salt, and pepper and pulse until the mixture is almost smooth but has tiny bits of these last ingredients visible.

Scrape the pesto into a small bowl, then stir in the cheese by hand.