Source: Enlitened Kosher Cooking by Nechama Cohen

A great tasting sauce made with basil, parsley, and garlic herbs.

Servings

0.5 cup sun dried tomatoes
0.5 cup fresh basil , lightly packed
0.25 cup chopped parsley , lightly packed
1 large garlic cloves , peeled
0.33 cup low sodium vegetable broth , or 1 tablespoon vegetable soup powder, dissolved
1 tbsp olive oil
0.5 tsp black pepper
1 pinch salt , to taste

1 In a bowl, cover sun dried tomatoes with boiling water; let stand for 10 minutes or until softened. Drain, pat dry and slice.
2 In a food processor with the knife blade, combine tomatoes, basil, parsley and garlic. While the processor is still running, add stock and oil in a stream. Season with salt and pepper.