3 cups sun-dried tomatoes (not in oil)
1 cup of Pinehurst Olive Oil Co. Garlic Extra Virgin Olive Oil
Minced fresh herbs such as oregano and parsley
¼ cup Pinehurst Olive Oil Co. 18-Year Traditional Balsamic Vinegar
Sea salt and fresh ground pepper to taste
Put all ingredients in to the bowl of a food processor. Pulse until the mixture has the consistency of pesto. Lightly toss with 1 pound of cooked pasta or serve with crackers as a spread.