Sun Dried Tomato Pesto

Great over pasta, on a sandwich instead of mayo, or as a dip for breads!

Ingredients:

• 4 ounces Ta Mylelia Sun Dried Tomatoes
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped garlic
• 1/4 cup chopped pine nuts
• 3 tablespoons chopped onion
• 1/4 cup balsamic vinegar
• 1 tablespoon tomato paste (or try Anydros Tomato Caviar from the Island of Santorini)
• 1/3 cup crushed tomatoes
• 1/4 cup red wine
• 1/2 cup Taste of Crete Extra Virgin Olive Oil
• 1/2 cup grated Parmesan cheese
• salt to taste (or try Kalas Sea Salt)

Directions:

1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.
3. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese.
4. Season with salt to taste.