Pour boiling water over 3 ounces of sun-dried tomatoes (just enough to cover) and let soak for one hour.
In a food processor, finely mince one handful of fresh basil leaves and one handful of fresh parsley. Add about 6-8 peeled and halved cloves of fresh garlic, the sun-dried tomatoes (do not add any of the soaking water yet), a small handful of pine nuts, and 1/4 cup of virgin olive oil.
Process well, and add some of the tomato soaking water to reach the desired consistency. Add salt to taste & process. (I use about 1/2 tsp. dulse instead)
I serve this over spinach fettuccine.