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Receta Pesto Rosso

Name: Pesto Rosso
Cuisine: Italian
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

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Adapted from Patricia Wells’ Trattoria
Makes about 2 cups

Raciónes: 2 Cups

Italian

Ingredientes

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

Direcciones

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 donât need to use a lot of it.