1. Take the hard stocks out of I bunch of parsley.
2. Put it in a blender or processor and keep adding the oil.
3. Next add 3 cloves of garlic or less and sun dried tomatoes (which were sitting in warm water for about 10-15 min).
4. Then add some grated cheese and lastly some pine nuts (small handful).
5. Lastly, mix in salt and pepper to taste. It should be fairly thick paste, but smooth.
6. If not smooth add more olive oil. You can freeze it also.