Combine sundried tomatoes, almonds, and garlic in a food processor and pulse until finely chopped.
Add the remaining ingredients and pulse until smooth.
Red Pesto Pasta
In a medium-large pot bring 2 quarts of water to a boil. Add a teaspoon of salt to the boiling water. Add the orzo. Cook for 7 minutes, or until al dente.
Toss half the pesto with hot cooked pasta. Add more, if desired. Store any leftover pesto in the fridge for up to 2 weeks.