Yield
2 cups (serving size: 1 tablespoon)

How to Make It

Step 1

Combine tomatoes and boiling water; let stand 1 hour or until softened. Drain tomatoes, reserving 1/2 cup liquid.

Step 2

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add tomatoes, basil, cheese, and parsley; process until minced. With processor on, add reserved 1/2 cup tomato liquid and wine through food chute, and process until well-blended. Spoon pesto into a zip-top heavy-duty plastic bag, and store in refrigerator.

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