Sun-Dried Tomato and Almond Pesto

2 cups

¾    cup almonds
1     ounce Parmesan cheese, cut into
        ½-inch cubes
1     garlic clove, peeled
¼    cup sun-dried tomatoes, not packed in
       oil preferred
¼    cup fresh parsley, packed
1     tablespoon fresh oregano
1     tablespoon red wine vinegar
2     teaspoons fresh thyme
1     teaspoon kosher salt
¼    teaspoon freshly ground black pepper
1    cup olive oil

Nutritional information per serving (1 tablespoon):
Calories 84 (90% from fat) • carb. 1g • pro. 1g • fat 9g • sat. fat 1g • chol. 1mg • sod. 97mg • calc. 21mg • fiber 0g

1. Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and lightly golden-brown, 8 to 10 minutes. Transfer the pan to a wire rack to cool completely.
2. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor. Add the almonds, cheese, and garlic, and process until roughly chopped, about 10 seconds. Add the tomatoes, parsley, oregano, vinegar, thyme, salt, and pepper; pulse 10 to 15 times to chop.
While the unit is running, add the olive oil in a slow, steady stream through the feed tube,
processing until combined and emulsified, about 1 minute. Scrape down the sides of the work bowl. For a thinner consistency, process with additional oil or water.
2. To store the pesto, transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. The pesto will keep for 5 days in the refrigerator or may be frozen for up to 2 months.