Cannellini Bean Salad with Sun-Dried Tomato Pesto

from ButterYum
serves 8-10

2 16-ounce can cannellini beans, drained
2 cup chopped ripe tomatoes
4 ounces oil-packed sun-dried tomatoes, drained*
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon choped garlic
1/4 cup pine nuts
3 tablespoons chopped onion
2 tablespoons red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
salt and pepper to taste
basil for garnish

Place drained cannellini beans and chopped tomatoes in a medium bowl. In a food processor, combine the remaining ingredients and pulse until a grainy paste forms.  IMPORTANT - carefully taste and adjust seasoning with salt and pepper if needed. Toss just enough pesto with the cannellini beans and chopped tomatoes to coat well (freeze leftover pesto). Garnish with chopped basil.  Best served at room temperature.

*If using sun-dried tomatoes that are not packed in oil, place them in a bowl and cover with warm water for 5 minutes to soften, then drain and proceed with recipe as directed.