Guest guest Posted September 27, 2007 Report Share Posted September 27, 2007 Pesto Rosso 10 whole sundried tomatoes, packed in oil 4 cloves garlic about 20 oil-cured black olives, pitted 1/2 cup blanched almonds, lightly toasted and chopped 2 tablespoons packed fresh rosemary, coarsely chopped 2 teaspoons sugar 1 small dried hot chili or 1/4 teaspoon cayenne pepper 1/3 cup extra-virgin olive oil 2 teaspoons balsamic vinegar 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. See above recipe for serving suggestions. Yields about 2 cups. ______________________________\ ____ Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for today's economy) at Games. http://get.games./proddesc?gamekey=monopolyherenow Quote Link to comment Share on other sites More sharing options...
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