1. If the sun-dried tomatoes are very dry, soak them in hot water for about 15 minutes to soften. Drain well before using.
2. In a food processor, combine the walnuts or pine nuts, garlic cloves, and a pinch of salt. Pulse until the nuts and garlic are finely minced.
3. Add the soaked sun-dried tomatoes to the processor. Start by adding a small amount of olive oil, about 1/4 cup, to aid in blending. You can adjust the oil quantity later.
4. Process the mixture until the sun-dried tomatoes are broken down and the ingredients are well combined. Scrape down the sides of the processor bowl if needed.
5. Add the fresh basil leaves to the processor. Gradually pour in more olive oil as you continue blending. The goal is to achieve a smooth and spreadable consistency.
6. If using cheese, you have two choices:

  Option 1: Add the grated Pecorino Romano or Parmesan cheese to the processor and blend until fully incorporated.

  Option 2: Add the cheese after processing the other ingredients. Gently stir the cheese into the pesto by hand.

• Taste the pesto and season with salt and pepper to your liking. Adjust the amount of olive oil as needed for the desired texture.

Use this pesto in various ways, from spreading on bread to tossing with pasta or using as a dip.