Add all the ingredients except the olive oil into a food processor bowl.
Mix over high speed until very finely chopped (it should be a little bit chunky and not completely smooth).
Add the olive oil and mix over low speed or pulse until well-combined.
Season to taste with salt and pepper.
Enjoy!
uwagi
Storage: This sun-dried tomato pesto will keep up in the fridge for up to 2-3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week. Pesto freezes very well. Put it in a tightly closed container or plastic bag and freeze for up to 4 months.
Calories = whole recipe (this is only an estimate!).