Robusto Pesto
From noir 16 years ago
- 10 minutes to make
- Serves 6
This olive based Pesto goes well with just about everything, including stronger flavors like red meat and pork. When I use it for pasta, just add cheese! :)
Ingredients
- 10 whole sun dried tomatoes, packed in oil shopping list
- 4 cloves garlic shopping list
- 20 oil-cured black olives, pitted shopping list
- 1/2 cup blanched almonds, lightly toasted and chopped shopping list
- 2 tablespoons (packed) fresh rosemary, coarsely chopped shopping list
- 2 teaspoons sugar shopping list
- 1 small dried hot chili, or 1/4 teaspoon cayenne pepper shopping list
- 1/3 cup extra-virgin olive oil shopping list
- 2 teaspoons balsamic vinegar shopping list
How to make it
- Combine everything in a food processor fitted with a metal blade and pulse lightly until a chunky paste is formed (or a mortar and pestle, if you like things done the old-fashioned way)
- Taste for seasoning, correcting the balance of salt, sugar or vinegar if needed.
- Keeps covered for at least a week....and use use use! :)
- **Great as a sandwich spread!**
People Who Like This Dish 6
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