Sun-Dried Tomato Pesto Mix in a Jar recipe

In a pint jar layer the following:

1 cup Parmesan cheese (the kind that does not
    have to be refrigerated - KRAFT)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 cup pine nuts
3 1/2 to 4 ounces sun-dried tomatoes (wrapped in
    plastic wrap and placed on top of pine nuts)

Attach the following instructions on a gift tag:

Sun-Dried Tomato Pesto

Place sun-dried tomatoes in bowl and cover with warm water for 5 minutes.

In blender or food processor combine tomatoes and contents of jar. Process until well blended. Add 1 large clove garlic and slowly add 1/2 cup extra-virgin olive oil. Process to a paste.

To use, toss with 12 ounces fettuccini or spaghetti. Or use as a dip for crusty Italian bread.