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  • Pesto Rosso

    1 vote
    Pesto Rosso
    Servings: 2 Cups
    by Mares
    47 recipes
    		 >
    Adapted from Patricia Wells’ Trattoria Makes about 2 cups

    Ingredients

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

    Directions

    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. This pesto goes well with pasta, red meat or pork. This is a truly gutsy pesto, and you don’t need to use a lot of it.

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