Add sun-dried tomatoes, garlic, extra virgin olive oil, almonds, basil leaves, rosemary, salt, black pepper, red pepper flakes and parmesan cheese to a high-speed blender and blend until a slightly coarse paste is made.
Transfer the pesto to a clean glass jar. Refrigerate for 5-6 days or freeze for up to 3 months.
I like to use it as a spread for pizza, flatbreads, bruschetta, or crusty Italian bread topped with some feta or goat cheese. It makes for an awesome pasta sauce. Serve it as a dip with crackers or pita chips.