Sun-dried Tomato and Walnut Pesto

As good as it is on the Three-Cheese Veggie Sandwich, this pesto can be used for lots of other things. Try it over pasta or tossed with vegetables, or throw a few spoonfuls of it into a bowl with salad fixings and use it as a dressing.

Ingredients

1/2 cup walnut halves or pieces, toasted
1 teaspoon minced garlic
1/2 cup fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup whole sun-dried tomatoes
1/4 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Finely grated zest of 1 lemon
1 teaspoon freshly squeezed lemon juice
1 tablespoon balsamic vinegar
1/2 cup extra-virgin olive oil

Instructions

Place the walnuts in a food processor and pulse until they are thoroughly chopped. Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar. Pulse for a few seconds. With the machine running, add the oil in a steady stream to combine. Transfer the pesto to a serving bowl and use immediately, or cover and refrigerate for up to 1 week, or store in the freezer for 3 months.

Yield: About 1 1/2 cups