Red Pesto

• 1 cup packed sun dried tomatoes
• 1/2 red onion, roughly chopped
• 3 garlic cloves
• 2 tbs pine nuts, lightly toasted
• 1/4 cup grated parmesan cheese
• 2 tbs chopped coriander
• splash of balsamic vinegar
• 1 tsp dried basil (fresh would probably taste better)
• 1/2 tsp black pepper
• salt to taste
• olive oil, approx. 1/2 cup (I used the oil that the sun dried tomatoes were soaked in)

1. Add all the ingredients and half the oil to a hand mixer and whizz. Keep adding oilve oil until the desired pesto consistency is reached (I ended up using approximately half a cup). Make sure you mix it once or twice while blending so all the bits are blended and not whole. This will keep in an airtight container in the fridge for a week or so. It can also be frozen.

tomatoes, red onion, garlic, nuts, parmesan cheese, coriander, balsamic vinegar, basil, black pepper, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/red-pesto-50105434 (may not work)