I think sun-dried tomatoes make a good addition to just about everything and this pesto is no exception.
1 cup olive oil
½ cup toasted walnuts
2 teaspoons balsamic vinegar
2 teaspoons sugar
½ teaspoon pepper
20 pitted black olives
10 sun-dried tomatoes in olive oil, chopped
2 teaspoons minced fresh garlic
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
Place all ingredients in the bowl of a food processor and process until finely chopped. Store, covered, in the refrigerator. Best served at room temperature.