sun dried tomato pesto

original recipe courtesy cook's illustrated, 2004

serves 4 to 6

1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse
6 tablespoons extra-virgin olive oil
1/4 cup walnuts , toasted in small dry skillet over medium heat until fragrant, about 6 minutes
1 small clove garlic , minced or pressed through garlic press (about 1/2 teaspoon)
3/4 ounce grated parmesan cheese (1/2 cup)
table salt and ground black pepper

in food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, parmesan, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. transfer to small bowl and set aside.