Ingredients
- 2/3 cup sun-dried tomatoes packed in oil, drained reserving the oil
- 3/4 cup fresh parsley
- ½ cup pine nuts
- 2 shallots, coarsely chopped
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 2 canned chipotles in adobo sauce, rinsed
- 2 tablespoons lemon juice, fresh preferred
- Olive oil
- Salt
- freshly ground black pepper
- Garnish: Sliced black olives
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