Place all but the olive oil in a food processor. Pulse until combined and then add olive oil and pulse again to desired consistency.
In a medium pot, over medium heat, add olive oil, garlic, shallots, carrot and sun-dried tomatoes. Season with salt/pepper, cook for 5 minutes, until softened. Add the wine and simmer for a few minutes. Add a cup of broth and the crushed tomatoes, heat to a boil. Reduce to a simmer for 5 minutes and it’s at this point that you could add more broth to achieve your desired consistency. Add the pesto and blend (you will need to allow it to cool before blending in a food processor, blender or with a hand blender). Adjust the seasonings, if needed and serve. Top with cheese and serve with bread or my choice, a mozzarella grilled cheese sandwich.