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Receta Pesto Rosso
by Mares

Pesto Rosso

Adapted from Patricia Wells’ Trattoria
Makes about 2 cups



Calificación: 4/5
Avg. 4/5 1 voto
  Italia Italian
  Raciónes: 2 Cups

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

  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.