Bring a small saucepan of cold water to the boil. Add sun dried tomatoes and remove from the heat. Add balsamic vinegar, cover the saucepan and steep the tomatoes for 10 minutes, to soften.
Meanwhile roast pine nuts in a small dry pan over medium heat, until golden brown; set aside.
Drain sun dried tomatoes and combine with olive oil in a blender. Pulse, until smooth; add rocket, garlic and pine nuts. Pulse again, until smooth.
Transfer into a bowl and mix in Parmesan cheese. Season to taste.