Sun-Dried Tomato Pesto
                 Recipe created by Art Smith 
                   
                              Keep a container of
                              this brick-red pesto in
                              the refrigerator to toss
                              with pasta, to stir into
                              soups or salad
                 dressings, or even to make a dish of
                 scalloped potatoes into an event. 


                    2 cups sun-dried tomatoes packed
                    in oil, drained 

                    1 cup freshly grated Parmesan
                    cheese

                    1/4 cup extra-virgin olive oil

                    1/4 cup (packed) fresh basil leaves 

                    1/4 cup (packed) fresh parsely
                    leaves

                    2 garlic cloves, crushed under a
                    knife and peeled

                    Freshly ground pepper, to taste


                 Process all the ingredients in a food
                 processor fitted with the metal blade until
                 the mixture forms a coarse paste. (The
                 pesto can be stored in an airtight
                 container and refrigerated for up to 1
                 month). 

                 Makes about 2 cups. 


                 From the show Cooking with Art Smith p