Add the chipotles, cilantro, lime juice, basil, onion, garlic, sun-dried tomatoes, salt, and pepper to a food processor. Pulse to mix well. With the motor running, drizzle in the oil slowly at first , then add in a thin, steady stream until all the oil is added and the mixture is smooth. Strain through a fine-mesh strainer. Taste and adjust the seasonings, if needed. The pesto can be refrigerated in an airtight container for up to 1 week.