1 cup dried tomatoes
3/4 cup grated Parmesan cheese
1/2 cup walnut pieces
2 large cloves garlic, cut in half
1/4 teaspoon salt
1/4 teaspoon freshly-ground pepper
2/3 cup warm olive oil

Place tomatoes in a small saucepan; add water to cover. Bring to a boil; reduce heat, and simmer 8 to 10 minutes.

Drain tomatoes. 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 four ingredients. Top with cover, and process until smooth. With processor running, pour warm olive oil through food chute in a slow, steady stream, processing until combined. Use pesto immediately, or place in an airtight container, and refrigerate up to 1 week.

Serve over hot pasta.

Yields 2 cups.