Cannellini Bean Salad With Sun-Dried Tomato Pesto

• 32 ounces, weight Canned Cannellini Beans, Drained
• 2 cups Chopped, Ripe Tomatoes
• 4 ounces, weight Oil Packed Sun-dried Tomatoes, Drained
• 2 Tablespoons Chopped Fresh Basil
• 2 Tablespoons Chopped Fresh Parsley
• 1 Tablespoon Chopped Garlic
• 1/4 cups Pine Nuts
• 3 Tablespoons Chopped Onion
• 2 Tablespoons Red Wine Vinegar
• 1/4 cups Balsamic Vinegar
• 1 Tablespoon Tomato Paste
• 1/3 cups Crushed Tomatoes
• 1/2 cups Extra Virgin Olive Oil
• 1/2 cups Grated Parmesan Cheese
• Salt And Pepper, to taste
• Chopped Basil, For Garnish

1. Place drained cannellini beans and chopped tomatoes in a medium bowl. Set aside.
2. In a food processor, combine all of the remaining ingredients (except the basil garnish) and pulse until a grainy paste forms. It's important that you carefully taste and adjust seasoning with salt and pepper if needed.
3. Toss just enough pesto with the cannellini beans and chopped tomatoes to coat well (freeze leftover pesto). Garnish with chopped basil. This is best served at room temperature.
4. * Note: If using sun-dried tomatoes that are not packed in oil, place them in a bowl and cover with warm water for 5 minutes to soften them. Then drain and proceed with recipe as directed.
5. Adapted from allrecipes.com.

beans, tomatoes, weight oil, fresh basil, parsley, garlic, ubc, onion, red wine vinegar, ubc, tomato paste, tomatoes, olive oil, parmesan cheese, salt, basil

Taken from tastykitchen.com/recipes/salads/cannellini-bean-salad-with-sun-dried-tomato-pesto/ (may not work)