Add all ingredients to a food processor or high-speed blender.
Continue processing, scraping down the sides as necessary, until fully combined and has a smoother consistency. Adjust seasonings to taste
Store in the refrigerator for up to 10 days in an airtight container, with a thin layer of oil on top. Or, store in the freezer and thaw before using.**
Notes
* Add water 1 tsp at a time to make it thinner (more like a sauce than a spread).
** Pesto thaws fairly quickly. You may need to stir it to reincorporate any of the oil that has separated out before using.
Recipe by Lenses and Lentils at https://lensesandlentils.com/sun-dried-tomato-basil-pesto/