The flavor of this sauce is so intense, you'll find that a little goes
a long way. Toss it with hot pasta, add it to salad dressings, or
spread a little on toast.
Pesto Rosso (Red Pesto)
1 cup (250 ml) sun-dried tomatoes
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) oil-cured black olives, pitted
1 Tbs (15 ml) fresh or 1 tsp (5 ml) dried rosemary leaves
2 - 4 cloves garlic, chopped
Hot red pepper flakes, to taste (optional)
Salt and freshly ground pepper, to taste
Combine all ingredients in a food processor and process until almost
smooth but slightly chunky. Will keep refrigerated for up to 1 month.
Makes about 1+1/2 cups (375 ml).
Go To Page: 1
The copyright of the article Pesto Rosso (Red Pesto) in Gourmet Recipes is owned by . Permission to republish Pesto Rosso (Red Pesto) in print or online must be granted by the author in writing.
