Sun Dried Tomato Pesto (no nuts)

1 cup sun-dried tomatoes

½ cup fresh basil

2 tablespoons shredded Parmesan cheese

1 tablespoon minced garlic

1 teaspoon salt

¾ cup olive oil

Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.

Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.