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Sun-Dried Tomato “Tapenade”

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2 ounces sun-dried tomato halves

½ cups water

¾ ounce Reggiano Parmigiano, cut into ½-inch pieces

1 clove garlic

½ ounce shallot

1½ tablespoons fresh flat parsley leaves

3 tablespoons toasted walnuts

2 teaspoons white wine vinegar

½ tablespoons dried basil

½ teaspoon rosemary

¼ teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

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