*start by adding 1/3 cup then more if needed but add 1 tablespoon at a time. (I used 1/2 cup + 1 tablespoon).
2-3tablespoonsolive oil to top the finished pesto before refrigerating.
In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky, then add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated. Enjoy!
I made Pasta for 3-4 two times and Puff Pastry Puffs (see body of post for how to make) with this recipe. You may need to add a little more oil when tossing with your favourite pasta.Be sure to cover the top of the pesto with oil before refrigerating.