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Place the sun dried tomatoes (with oil) in a food processor. Add the garlic, pine nuts, basil and Parmesan cheese. Season with a few grinds of black pepper, if you like. Blend until smooth. It will look rustic, not perfectly smooth when finished. Taste and add more olive oil as needed to loosen the texture.
Portion into a bowl or air-tight jar. Chill until ready to use, up to 4 days.