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Sun Dried Tomato and Fresh Basil Pesto
By The Gourmet Farm Girl
1-6 oz jar sun dried tomatoes in oil
¾ cup extra virgin olive oil
1/2 cup red wine vinegar
1 cup fresh basil chopped
1/4 cup pitted black olives
2-3 garlic cloves
5-6 green onions (rough chopped)
1 teaspoon salt
1 teaspoon pepper
Place all ingredients in the large bowl of a food processor and pulse till well blended. Serve with toasted garlic bread, stir into cooked pasta or serve with fresh vegetables
Note: Pesto will keep for several day in the refrigerator, stir before using
ENJOY!