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sun-dried tomato pesto

* recipe adapted from Clotilde's Pesto Rouge

ingredients:

16 pieces of sundried tomato (packed dry)
6 tablespoons pecans
6 tablespoons parmesan
8 tablespoons spicy olive oil
4 garlic cloves, peeled
salt and pepper to taste

instructions:

1. Combine all ingredients in a food processor and process until almost smooth. Try a bit, and add more of any of the ingredients to suit your taste.

Changes, hints, tips and thoughts for this recipe:

• the only thing I really changed from Clotilde's recipe was using pecans instead of pine nuts. At first I wasn't sure it would work but the peacans gave the pesto a deep aroma and a slightly smokey taste...quite delcious.