Pesto Rosso with Sun-Dried Tomatoes, Walnuts and Garlic Recipe

• 1 1/2 cups (7 oz or 200 g) sun-dried tomatoes (not in oil and packed in the cup)
• 1 1/4 cups (4 oz or 125 g) grated Grana Padano
• 1 cup walnut halves (3.5 oz or 100 g) walnuts, finely chopped (about 3/4 cup finely chopped)
• 2-4 large garlic cloves, finely chopped or minced
• 1 1/2 cups (375 ml or 300 g) extra virgin olive oil
• salt and pepper, to taste

Directions