Sundried Tomato Pesto
1 Cup Sundried Tomatoes
1/2 Cup Fresh Basil Leaves, packed
4 Cloves Garlic
2 Tablespoons Fresh Thyme
1/2 Cup Olive Oil
1/2 teaspoon Salt
Add the tomatoes to a 1 Cup measuring cup and fill with enough water to cover the tomatoes and allow to reconstitute until soft, about 20 minutes.
Drain the tomatoes and add them to a food processor. Add the garlic and pulse until well chopped.
Add the basil and thyme and with the motor running, slowly drizzle enough oil until everything is well blended and smooth.
Add salt to taste, incorporating well.