Sun Dried Tomato Pesto

Sun Dried Tomato Pesto

1 (8-12 oz.) jar sun-dried tomatoes in olive oil

4 medium garlic cloves, peeled

2 whole flat leaf parsley sprigs

10 fresh basil leaves

8 jumbo pitted olives

1 tsp pepper

1/2 tsp salt

1/2 tsp sugar

2 green onions, roughly chopped

1/3 grated parmesan cheese

2 (4 oz.) goat cheese rounds (I used mozarella, as I don't like goat cheese)

Combine all ingredients, except goat cheese, in a food processor fitted with steel blade.  Process, using on-off pulses, to make a slightly chunky pesto.  Add additional olive oil if needed for a loose consistency.  Spoon over Goat (fresh mozarella) cheese rounds and garlic bagel chips, or best of all the Cayenne Toasts.  Makes 8 to 10 servings