Ingredients
2 ounces sun-dried tomato halves½ cups water ¾ ounce Reggiano Parmigiano, cut into ½-inch pieces1 clove garlic½ ounce shallot1½ tablespoons fresh flat parsley leaves3 tablespoons toasted walnuts2 teaspoons white wine vinegar½ tablespoons dried basil½ teaspoon rosemary¼ teaspoon freshly ground black pepper2 tablespoons extra virgin olive oil
Preparation
Combine the sun-dried tomatoes and water in a small saucepan. Bring to a boil, the turn off the heat. Let sit until cool, drain well, pressing gently on the plumped tomatoes to remove as much of the excess liquid as possible. Reserve.Insert the metal blade. With the machine running, drop the cheese down the feed tube. Process to chop, 10 seconds. Remove and reserve. With the machine running, drop the garlic and shallot down the feed tube, process 5 seconds to chop. Add the reserved tomatoes, parsley, and walnuts, pulse to chop, 10 times. Add the vinegar, basil, rosemary, and black pepper, pulse to combine, 5 times. With the machine running, add the olive oil in a steady stream, about 30 seconds. Add the reserved cheese and pulse to combine, 5 times. Allow to rest for 30 minutes before using for the flavors to blend. Transfer to a glass jar with a plastic lid and refrigerate until ready to use. Keeps 2 weeks in the refrigerator.
