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Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until
the mix is chopped coarse. Add the Romano cheese, the pine nuts, and 1/4 cup of the oil and process for 10 seconds. With the motor running add the remaining oil, the salt, and the pepper. Scrape down
the side of the processor bowl, and process the pesto sauce until it is well combined.
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