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Roast the pine nuts in a skillet until they are nice and golden brown. Pay attention, because they only need a few minutes until they are ready – they are prone to burn quickly. Peel the garlic cloves.
Add approximately ¾ of the sundried tomatoes in a food processor with a little bit of its oil. Now add some fresh basil, garlic, grated cheese, and roasted pine nuts.
Puree everything until the pesto becomes a nice, smooth consistency. Add some more oil from the jar if you want to make it extra creamy. You could use some olive oil, but that would be a waste of the oil from the sundried tomatoes, which packs a lot of flavours.
Season the red pesto with some salt and pepper. Enjoy!