### TranslatedIngredients: 100 grams Sun Dried Tomatoes - drain the excess oil,1 sprig Basil leaves - roughly chopped,2 cloves Garlic - finely chopped,2 tablespoons Badam (Almond) - roasted,2 tablespoons Parmigiano reggiano cheese - grated,1/4 cup Extra Virgin Olive Oil,1 tablespoon Whole Black Peppercorns,Salt - to taste ### PrepTimeInMins: 0 ### CookTimeInMins: 10 ### TotalTimeInMins: 10 ### Servings: 10 ### Cuisine: Thai ### Course: Main Course ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Sundried Tomato Pesto recipe; all you have to do is get all the ingredients together and put them into your blender and make a smooth paste.Keep adding a little olive oil at a time if the paste if too firm to grind. If your sundried tomatoes are too firm, then its a good idea to soak it in a little warm water for about 15 minutes, then grind it to make a pesto.Since we have added cheese its a good idea to refrigerate the pesto and it will stay for a couple of months.You can use the Sundried Tomato Pesto in a variety of ways; as a spread on sandwiches, into curries or pastas or even to make some delicious appetizers like eggplant rolls.
