Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped. Stop the food processor and scrape the sides of the bowl once or twice.
Store, covered, in the refrigerator, for 5-7 days.
Serve tossed with pasta, spread onto crostini, as a sandwich spread, or with your favorite meats and seafood. If refrigerated and not heating for a recipe, let the Pesto Rosso return to room temperature before serving.
I've tested batches of this recipe using both dry-packed and drained, oil-packed sun-dried tomatoes. When using oil-packed, I find I only need 3/4 cup olive oil to reach the thick, yet spreadable consistency we like best; when using dry-packed, I add a full cup.