Combine tomatoes and boiling water; let stand 1 hour or until softened. Drain tomatoes, reserving 1/2 cup liquid.
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.
This is the best sun-dried tomato pesto I have ever tasted. I usually buy it in a jar but I decided that I would try to make it this time since I have all the ingredients on hand. I used it in a Scallop,Corn,Orzo summer compote. It worked out great. I will use the rest to spread on toasts with goat cheese. YUM! I made it exactly as stated with no changes.
Why haven't more people commented on or reviewed this recipe? It was AWESOME! Super easy to make and full of flavor.
The only modification that I made was to add more basil because I love it.
My husband who "doesn't like pesto" ate all except my single serving. It's a keeper and I will probably make it once a month or so.
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