1 c  Sun-dried tomatoes in oil

    3/4 c  Cup grated Parmesan cheese

    1/2 c  Walnut pieces

      2 lg Garlic cloves; halved

    1/4 ts Salt

    1/4 ts Freshly ground pepper

    1/3 c  Warm olive oil

  To make 2 cups of pesto:  Position knife blade in food processor bowl; add
  tomatoes, and pulse 2 or 3 times or until tomatoes are chopped.  Add
  Parmesan cheese and next 4 ingredients.  Top with cover and process until
  smooth.  With processor running, pour warm oil through food chute in a
  slow, steady stream, processing until combined.  Use immediately, or place
  in an airtight container, and refrigerate up to 1 week.  Serve over hot
  pasta.
  Suggested uses for tomato pesto:
      o  Stir 1/4 cup pesto into one 8-oz. carton of sour cream for an
         instant dip for vegetables.
      o  Try pesto as an omelet filling.  Spoon about 2 tablespoons of the
         sauce over half of a three-egg omelet; fold omelet over, and serve.
      o  Stir 3 tablespoons pesto into 1/2 cup softened unsalted butter.
         Serve the pesto butter as a bread spread, or toss it with hot
         vegetables.
  * From: Bella Sun-Dried Tomatoes recipe card insert. * Typed for you by
  Karen Mintzias