Sun-Dried Tomato Pesto

• 4 cups sun-dried tomatoes, sliced
• 5 teaspoons minced garlic
• 1 heaping tablespoon chopped jalapeño pepper
• ½ cup (packed) fresh spinach leaves, stemmed
• ½ cup soft goat cheese
• 2/3 cup olive oil
• Salt and freshly ground pepper to taste

Place sun-dried tomatoes in a bowl and pour boiling water over them. Let sit for 10-15 minutes to rehydrate. Drain well. Place tomatoes, garlic, jalapeño pepper, spinach and goat cheese in a food processor and puree. With the motor running, pour oil through the feed tube in a steady stream until well blended. Remove the pesto from bowl and serve at once or store in the refrigerator. Bring pesto back to room temperature before serving.

Yield: 2 cups.