Sun Dried Tomato Pesto

This recipe is from The America's Test Kitchen Family Cookbook.  It is a perfect summer time recipe for those evenings when it is too hot to turn on the oven.  You let the food processor do most of the work for you.  Sure you have to turn on the stove, but not for too long.  Put this over any pasta you desire or use it as a topping or dip.

3 cloves garlic

1 (8.5-ounce) jar oil-packed sun-dried tomatoes, rinsed and patted dry

1/2 cup extra-virgin olive oil

1 ounce Parmesan cheese, grated

1/4 cup walnuts toasted

1. Toast the walnut in a oven or low heat or pop them in the microwave for about 30 seconds on medium heat until they are toasted. 
2. Process the garlic, tomatoes, oil, Parmesan cheese, and walnuts in a food processor until smooth. 
3. When tossing with the pasta, add some of the pasta water as needed to achieve the desired consistency.