We normally think of pesto as being green and made with lots of basil right out of the garden. Saveur magazine's recent celebration of pesto noted that it is merely a paste, usually made in using a mortar and pestle, so it can be made with lots of different ingredients.
Today we tried a pesto that doesn't even depend on fresh greens from the garden (except a small amount of rosemary). Instead it's foundation is sun-dried tomatoes. We found it to be absolutely addictive and a wonderful hors d'oeuvre when spread on a nice slice of crusty peasant bread — or a cracker.
Pesto Rosso
1 cup virgin olive oil
1/2 cupe toasted almonds, chopped
2 Tbsp. rosemary leaves, minced
2 tsp. balsamic vinegar
2 tsp. sugar
1/2 tsp. paprika (or Aleppo pepper, if you've got it)
20 pitted oil-cured black olives
10 sun-dried tomatoes in oil, chopped
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper, to taste
Process oil, almonds, rosemary, vinegar, sugar, paprika, olives, tomatoes and garlic in a food processor until finely chopped; season with salt and pepper.
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