Sun-Dried Tomato Pesto in 15 Minutes

Instructions:

1. Heat a small skillet over medium heat. Stir the pine nuts constantly for 3-5 minutes until they smell nutty and turn a pale golden brown.
2. Remove the nuts from the heat immediately. Note: They burn in seconds if left alone.
3. Place the drained sun dried tomatoes, toasted pine nuts, and garlic cloves in the food processor.
4. Pulse 5-7 times until ingredients are broken down into small, uniform bits.
5. Add the fresh basil, Parmesan cheese, lemon juice, and black pepper to the bowl.
6. Pulse again until the basil is finely chopped and integrated with the tomatoes.
7. Turn the processor to low. Slowly drizzle in the olive oil in a steady stream.
8. Process for 30 seconds until the sauce reaches a velvety, cohesive consistency.