Red pepper pesto

MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: RED PEPPER PESTO
  Categories: Condiments
       Yield: 1 Servings
  
       3 oz Sun-dried tomatoes
   1 1/3 c  Sweet red peppers;roast/chop
     1/2 c  Kalamata olive;pitted/choppd
     1/3 c  Flat-leaf parsley; chopped
     1/3 c  Basil, fresh; finely chopped
       3    Cloves garlic; minced
       3 tb Olive oil
       1 ts Balsamic vinegar
            Fresh-ground black pepper
            Salt to taste
  
   Put the sun-dried tomatoes into a bowl and pour boiling water over
   them just to cover. Leave them to soak for 20-30 minutes.
   
   If using canned peppers, rinse and drain them well, and blot them on
   paper towels, then chop them pretty finely. Combine them with the
   chopped Kalamata olives, the chopped fresh herbs, and the minced
   garlic.
   
   Drain the sun-dried tomatoes, reserving the water, and press them
   gently in a colander. Pulse them in a food processor until they are
   finely chopped. (Don't use the food processor for the other
   ingredients, as it can too easily turn them into mush, and you want
   to keep a little texture in this spread.) Add the olive oil and
   vinegar, pulse again, scraping down as needed, until no large chunks
   of tomato are left.
   
   If you do not have a food processor, just finely chop the soaked
   sun-dried tomatoes as you do all the other ingredients. It will only
   take a little longer.
   
   Combine the tomato mixture with the other ingredients, mix well, and
   taste. Grind in some black pepper if you like, and add some salt if
   needed, though probably the olives provide enough. If the pesto is too
   thick for your taste, moisten it with a few drops of the reserved
   tomato water until it has the consistency you like. The texture
   should be somewhere between thick pesto and soft pate.
   
   Source: "The New Vegetarian Epicure" by Anna Thomas
  
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