This is the recipe the waiter gave me a few years ago. Hope its what you want
Sundried Tomato Pesto
4oz. Olive Oil
4oz. Sundried tomatoes (rehydrated till tender)
2T basil (fresh)
2T Italian parsley (chopped)
1T garlic (fresh, chopped)
2oz. Parmesan Cheese (grated)
2oz. Pinenuts (chopped)
2oz. balsamic vinegar
1T tomato paste
3oz. crushed canned tomato
2oz. red wine
1 oz. white onion (chopped)
Yield 2.5 cups
Method:
First rehydrate sundried tomatoes by soaking in warm water for a few minutes, until tender. Place basil, garlic, pinenuts, parsley, onion, and sundried tomato in food processor or blender. Puree until well incorporated. Add all remaining ingredients except parmesan and olive oil. Once again puree until incorporated. Finally stir in olive oil and parmesan cheese, salt to taste.