Sun Dried Tomato Pesto by Suzie

This is a very flavorful sauce that can be used on chicken, shrimp or pasta. I have also put it over cream cheese as an appetizer with crackers. It is very easy thanks to my new Cuisinart food processor that I got Kirby for Christmas.

• 1 cup sun dried tomatoes
• 1 cup fresh basil leaves
• 1/2 cup grated parmesan cheese
• 1 T. olive oil
• 2 tsp. corn starch
• 2 cup vegetable or chicken broth, divided
• 2 - 3 garlic cloves, minced
• 4 T. pine nuts
• Salt and pepper to taste

1. Combine tomatoes and 1 cup vegetableor chicken broth in a small saucepan, bring to a boil. Remove from heat and let stand for 10 minutes.
2. Using a food processor, combine tomato mixture, basil and the next 6 ingredients. Process until smooth.
3. Combine remaining 1 cup broth and cornstarch in a small pan. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Stir in tomato mixture and heat through. Store in refrigerator up to 3 days or freeeze up to 3 months. Yield: 2 cups.