Sun-Dried Tomato Pesto recipe

2 cups sun-dried tomatoes, soaked in warm water until soft, drained
1 cup fresh basil leaves, torn
¼ cup pine nuts
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon freshly grated lemon zest
¼ teaspoon sea salt
¼ teaspoon fresh black pepper
½ cup olive oil
Directions:

1. Place the sun-dried tomatoes, basil, pine nuts, garlic, vinegar, zest, salt, and pepper in a food processor; pulse until well chopped.

2. With machine running, slowly add olive oil in a steady stream, allowing pesto to mix well.

Process until desired consistency is reached, season with salt and pepper, and serve over pasta or with chunks of french bread.