Bring a large pot of salted water to boil for pasta. Pulse sun-dried tomatoes, basil leaves, 2 cups parsley leaves, pine nuts, and garlic in a food processor. Pour in ½ cups of the olive oil in a slow, steady stream. Process to make an almost smooth paste, stopping occasionally to scrape down the sides of the bowl.

Slip the spaghetti into the boiling water, and cook until al dente.  Scrape half of the pesto into a large skillet over low heat, and add 1 cup pasta water.  Use tongs to drain the pasta and transfer to the skillet. Drizzle with the remaining ¼ cup olive oil, and toss to coat the pasta with the pesto. Remove from heat, and toss with the grated cheese and the chopped parsley.

Note : you can freeze the remaining half of the pesto for future use. Just pack it in a plastic container with a thin film of olive oil on top. Thaw in refrigerator before using. Or you can cut the recipe in half, if you just want enough for 1 pound of pasta.