This homemade sundried tomato pesto mayonnaise can be spread on your favorite sandwich or used as a vegetable dip.

In a food processor, combine the tomatoes, basil, seeds, cheese, oil, garlic, lemon juice and salt. Process until ingredients are well-blended and somewhat smooth, about 1 to 2 minutes. Transfer mixture to a medium bowl and whisk in the mayonnaise.

• 1/2 cup sundried tomatoes, rehydrated in hot water
• 12 fresh basil leaves
• 2 tablespoons pumpkin seeds
• 2 tablespoons Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon fresh minced garlic
• 2 teaspoons lemon juice
• 1/4 teaspoon kosher salt
• 2 cups reduced-fat mayonnaise