Sun-dried TomatoPistachio Pesto

• 1/2 cup sun-dried tomatoes (not marinated)
• 1/2 cup shelled pistachios
• 1 cup tightly packed fresh basil leaves
• 2 garlic cloves
• 1-2 tablespoons balsamic vinegar
• 3 tablespoons Parmesan cheese
• 1/2-3/4 cup olive oil
• 1/4 cup extra-virgin olive oil
• Salt
• Crushed red pepper flakes

1. Preheat the oven to 350F.
2. Place the tomatoes in a small bowl and cover with hot water.
3. Plump them for about 5 minutes, then drain and chop.
4. Meanwhile, toast the pistachios in the oven for 56 minutes, until fragrant and slightly darkened.
5. Cool, then place them in a clean dish towel and rub off as much of the skin as possible.
6. Place the tomatoes, pistachios, basil, and garlic in a food processor and pulse to mix.
7. Add 1 tablespoon vinegar and the cheese.
8. With the motor running, drizzle in about half of each olive oil.
9. Taste, and add salt and red pepper to taste, then the remaining olive oils and the other tablespoon of vinegar, if desired.

tomatoes, pistachios, tightly packed fresh basil, garlic, balsamic vinegar, parmesan cheese, olive oil, extravirgin olive oil, salt, red pepper

Taken from www.epicurious.com/recipes/food/views/sun-dried-tomato-pistachio-pesto-383491 (may not work)