A striking red pesto loaded with the distinct tart of dried tomatoes.
Place the tomatoes in a small pot and cover them with water, then get it boiling. When it's boiling, take the pot off the heat let the tomatoes soften for about 10 minutes. Drain the water out.
In a blender, add the softened tomatoes, basil, Parmesan cheese, garlic, and salt. Blend that stuff until it's mixed, then slowly add the olive oil, about 1/4 cup at a time. Keep blending until the mixture is smooth.