sundried tomatoes in oliveoil, garlic, oliveloil, pine kernel and salt. (works quite good without pine kernels)
roast pine kernels in a pan without fat until a lightly tan. mix them together with the tomatoes, some garlic cloves, salt and oliveoil with a hand-held blender. consistence should be soft and spreadable.
i know, for a real pesto you should use parmesan cheese. but in this case i love it without.
this pesto is perfect just as a dip for warm and new baked bread or as a basic sauce for pasta.