Cabernet Sun-Dried Tomato & Basil Pesto

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The Cozy Apron
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Olive oil

1 ½ cups small sugar plum (or cherry) tomatoes, halved

4 cloves of garlic, pressed through garlic press, plus 2 cloves, smashed, divided use

2 ½ teaspoons salt, plus a ¼ teaspoon, divided use

½ teaspoon black pepper, divided use

½ cup red wine (Cabernet), plus a ¼ cup, divided use

2 (8.5 ounce) jars sun-dried tomatoes, packed in olive oil

½ cup olive oil

½ cup fresh basil leaves

1 tablespoon grated Parmesan cheese

1 tablespoon toasted pine nuts

1 tablespoon balsamic vinegar

Pinch red pepper flakes

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