Red Pesto

• 1 cup Packed Sun-dried Tomatoes
• 1/2 whole Red Onion, Roughly Chopped
• 3 cloves Garlic
• 2 Tablespoons Pine Nuts, Lightly Toasted
• 1/4 cups Grated Parmesan Cheese
• 2 Tablespoons Chopped Coriander
• 1 teaspoon Dried Basil
• 1 dash Balsamic Vinegar
• 1/2 teaspoons Black Pepper
• Salt To Taste
• 1/2 cups Olive Oil (approximate)

1. Add all the ingredients and half of the oil into a bowl and with a hand mixer whizz it to combine and blend. 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 that all the bits are blended and not whole.
2. This will keep in an airtight container in the fridge for a week or so. It can also be frozen.

tomatoes, red onion, garlic, ubc, chopped coriander, basil, vinegar, black pepper, salt, olive oil

Taken from tastykitchen.com/recipes/condiments/red-pesto/ (may not work)