Sun-Dried Tomato and Artichoke Pesto

Yield: 1 Servings
1Jar (6-oz) marinated artichoke hearts, drained (I prefer Cara Mia)
1/3cDried tomatoes; rehydrated in boiling water & drained (reserve soaking water)
1 1/2tbGrated Parmiagano Reggiano
1 1/2tbGrated Pecorino Romano
2tbMixed Fresh Chopped Herbs (Basil, Parsley, Thyme)
1tbExtra Virgin Olive Oil
2Cloves Garlic
1Sm-med sweet red bell pepper, roasted, peeled & seeded
1tsBalsamic Vinegar (I like Fini) (up to 2)
1/3cToasted Pignoli; Walnuts or Cashews
Black Pepper; freshly ground, to taste