Tomato Pesto

Ingredients:
200 g sundried tomatoes (Ehrmann)
500 ml hot water, not boiling
5 TS Balsamico
1 handful pine nuts
1 pot of basil
Olive oil, ca. 100-200 ml
2-3 EL grated parmesan

How to make it:
Soak the tomatoes in the hot water and Balsamic vinegar for 30 mins - 1 hr. Drain, doesn't have to be thoroughly. Puree the tomatoes, then mix with the roughly chopped pine nuts, purreed basil and grated parmesan. Finish off with enough olive oil to make it a smooth paste.
Delicious as a spread on bread, or mix with some more olive oil for a pasta sauce.