• 1/2 cup walnuts (or other nut).
• 1 cup (8 ounces) sun-dried tomatoes packed in oil.
• 3 cloves garlic, sliced.
• 3/4 cup grated Parmesan cheese.
• 1/2 teaspoon kosher salt.
• 1/4 teaspoon pepper.
• 1/4 teaspoon chili flakes (optional).
• 1 to 2 roasted red pepper quarters, from a jar (about 1/4 cup, optional).
• 1/2 cup extra virgin olive oil.

 

Toast the walnuts:

• Preheat the oven to 350°F. Place the nuts on a sheet pan in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from the oven and allow to cool.

 

Start processing the ingredients:

• Place the half of the sun-dried tomatoes along with all the walnuts, cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper (if using) into a food processor or blender. Pulse a few times until chopped well.

 

Add the rest of the tomatoes and the oil:

• Next, add the rest of the sun-dried tomatoes and the oil they're packed in. (Splitting up the tomatoes will add some variance in texture.)
• With the motor running, steam in the olive oil, pausing to scrape down the sides once or twice, until the pesto has a uniform, but not-quite-pureed, consistency. (You want to ensure there's still a bit of chunkiness to get a nice, toothsome texture).
• Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months for when needed.