I had some dried tomatoes from our CSA basket and the last of the fresh basil to finish, so I used them both in this pesto. This recipe takes about 15 minutes, and almost all the ingredients I used were local. Spread it onto a piece of bread or eat with corn chips.
2 cups dried tomatoes
1 cup coarsely chopped walnuts
3/4 cup olive oil
1/3 cup grated Parmesan
1/4 cup dried basil (I used fresh)
4 garlic cloves
2 tablespoons balsamic vinegar
Blend all the ingredients in a food processor (add a little water if it's too sticky).