Step 1

Soften the dried tomatoes. In a small pot with a lid, bring the water to a boil over high heat. When boiling, add the sun-dried tomatoes, remove from the heat, cover. Set aside for 10 minutes to steep.

Step 2

Make the pesto. Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with the cashews, garlic, oregano, basil, and red pepper flakes (if using). Pulse until the ingredients are finely chopped, pausing once to scrape down sides. Add the cheese and pulse to combine. With the processor running, stream in the olive oil. Stream in the reserved soaking liquid, a spoonful at a time, until you have a spreadable, nearly uniform texture (I use about 1/4 cup in total). Serve immediately, or store in a jar in the refrigerator for up to a week.