Red Pesto Sauce

1/2 c (1 ounce) chopped drained oil-packed sun dried tomatoes
3 c Loosely packed fresh basil leaves
3 ea Garlic cloves
1/2 c Freshly grated Romano
1/2 c Pine nuts
1/2 c Olive oil
1/2 t Salt
1/4 t Freshly ground black pepper

In food processor, process sun dried tomatoes with the basil and garlic, pulsing the motor until the mixture is chopped coarsely. Add ROmano, pine nuts and 1/4 cup of the oil and process for 10 seconds. With motor running, add remining 1/4 cup oil, salt and pepper. Scrape down sides of the processor bowl and process mixture until it is combined well. Yield: about 1 1/2 cups.

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