Pesto Rosso

By Stina

Pesto Rosso

Source: adapted from Patricia Wells' Trattoria
Yield: about 2 cups
Notes: While the above pesto is fragrant, herbal and fresh, this one is gutsy, punchy and robust. It goes well with just about everything, including stronger flavors like red meat and pork. When I use it for pasta, I have no qualms about showering this one with copious amounts of cheese.

Ingredients

• 10 whole sundried tomatoes, packed in oil
• 4 cloves garlic
• 20 about 20 oil-cured black olives, pitted
• 1/2 cup blanched almonds, lightly toasted and chopped
• 2 tablespoons (packed) fresh rosemary, coarsely chopped
• 2 teaspoons sugar
• 1 small dried hot chili, or 1/4 teaspoon cayenne pepper
• 1/3 cup extra-virgin olive oil
• 2 teaspoons balsamic vinegar

Preparation

Step 1

Combine everything in a food processor fitted with a metal blade and pulse lightly until a chunky paste is formed. Taste for seasoning, correcting the balance of salt, sugar or vinegar if needed. Keeps covered for at least a week. See above recipe for serving suggestions