Soak the sundried tomatoes. Place the sun-dried tomatoes in a small dish and cover them without about twice the amount of boiling water. Allow them to rehydrate for about 15 minutes.

Toast the pine nuts. Add the pine nuts to a small skillet or frying pan. Toast the nuts over medium heat for 1-2 minutes, stirring constantly. Be sure to remove them from the pan quickly after toasting to prevent burning.

Blend the pesto. Add the tomatoes, pine nuts, tomato paste, miso paste, basil, lemon juice, garlic, crushed red pepper, and rosemary to a food processor or blender. Start blending at a low speed and gradually increase as the ingredients break down. If the pesto is too thick, add more lemon juice or a few teaspoons of water.

Taste and finish. Taste the pesto and adjust the spices as needed. Store any unused pesto in an airtight container in the refrigerator for up to 5 days.