Place the sun-dried tomatoes, fresh tomatoes, and garlic in a blender.
Blend until smooth.
With the blender on low speed, slowly add the olive oil in a thin stream, blending until a smooth emulsion forms.
Slowly add the vinegar and blend for 1 minute.
Season with salt and pepper.
The pesto can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.