This pesto can be served with zucchini pasta (which is what I did), regular pasta, or as an appetizer with crackers or crusty bread. It is incredibly versatile. I cut out the parmesan cheese and added cashews to reduce the fat, sodium and make it vegan friendly. It was just as delicious as the standard pesto.
Large handful of fresh basil
1 cup sundried tomatoes
1 cup extra-virgin olive oil
½ cup unsalted cashews
Juice of 1 lemon
Sea salt and black pepper to taste
Pinch of cayenne pepper (optional)
Place all ingredients into a food processor and process until smooth.