1 cup basil leaves, lightly packed
1/4 cup pine nuts, toasted
1/2 cup sun-dried tomatoes in olive oil
1 clove garlic
1 tablespoon oil from sun-dried tomatoes
4 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
Place the basil, pine nuts, sun-dried tomatoes and garlic in the bowl of a food processor. Pulse 4 or 5 times, so that the ingredients begin to become incorporated.
With the food processor running, drizzle in the reserved tomato oil and then the olive oil. Process until the ingredients are thoroughly combined.
Spoon the pesto into a bowl and add salt and pepper to taste. Stir in the Parmesan cheese.
Serve slightly chilled or room temperature with farfalle pasta.
Recipes courtesy of Luiz Souza, a Gainesville resident and former Waldorf Astoria Hotel chef. For more information about his hands-on cooking demonstrations or private chef services, email him at firstname.lastname@example.org.