about 1 1/2 cups
In blender or food processor combine sun-dried tomatoes, garlic, shallot, apple cider vinegar, honey, salt and pepper. Blend until homogenous and creamy.
With blender or food processor running slowly drizzle in avocado oil drop by drop then in a steady stream until emulsified. Add fresh basil and blend briefly until incorporated then season to taste with salt and pepper. Serve immediately. Will keep covered in refrigerator for up to 3 days.