Since my Basil Pesto was a huge success, I have been totally in the mood of making my own pestos. They are really easy and quick to make at home. This time it’s the turn of the “pesto rosso”. I’m really anxious to hear what our Italian friend Ettore is going to say about my recipe.
Ettore has been “complaining” about my basil pesto, because I didn’t consult him beforehand. He comes from the homeland of pesto: Genoa! Had I known beforehand! (Maybe he is keeping a secret Pesto recipe that has been passed on for generations…. I think I need to talk to him).
This recipe is despite the (again) lack of consent from our dear friends from Genoa a very accomplished piece of work! I love it with homemade pasta or for my newest creation, which I am going to post next week. 🙂
150g sun-dried tomatoes in oil
50g black olives (pitted)
1 small dried chili
½ tsp dried oregano
4 cloves of garlic
1 tsp fresh (or dried) rosemary
1 tsp sugar
1 tsp balsamic vinegar
2 tablespoons chopped peeled almonds (roasted)
good olive oil to cover
salt for seasoning
Put all ingredients except sugar, balsamic vinegar and almonds in a blender, blend well. Pour the mixture into a sauce pot, sprinkle sugar on it and mix well, simmer for about 5 minutes on low heat. Remove from heat and add basalmico vinegar and let cool. Then stir in the chopped almonds and season with salt. Fill in a glass and cover with good olive oil generously. Keep in fridge.