Ingredients
3 cups sundried tomatoes (not in oil)
1 cup garlic extra virgin olive oil
Minced fresh herbs such as oregano and parsley
¼ cup traditional balsamic vinegar
Sea salt and fresh ground pepper to taste
Preparation
Put all ingredients into the bowl of a food processor.
Pulse until the mixture has the consistency of pesto.
Lightly toss with one pound of cooked pasta or serve with crackers as a spread.
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