Sundried Tomato Pesto

(From America's Test Kitchen)

3 Garlic Cloves, unpeeled
One 8.5 ounce jar of sundried tomatoes packed in oil*
1/4 cup virgin olive oil*
1 oz Parmesan Cheese (about 1/2 cup)
1/4 cup toasted walnuts.
Salt and pepper

*You might want to adjust the amount of oil to your preference.

1. Toast the walnuts by placing them in a dry skillet over medium heat and shaking occasionally. They are done when they are lightly browned ( be careful, they burn quickly).

2. Toast the unpeeled garlic in a dry skillet until it is lightly brown. Allow to cool, and then peel.

3. Place garlic, tomatoes, oil, Parmesan, and walnut is food processor and blend until smooth. Add salt and pepper to taste.

4. When adding to pasta, use some excess pasta water to loosen the consistency of the pesto.