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