* Exported from MasterCook *
Wells Pesto Rosso - Red Pesto
Recipe By :adapted from Patricia Wells' Trattoria
Serving Size :
8 Preparation Time :0:00
Categories :
Condiment Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 whole sundried tomatoes -- packed in oil
4 cloves garlic
20 oil-cured black olives --
pitted
1/2 cup blanched almonds -- lightly toasted and chopped
2 tablespoons fresh rosemary -- (packed) 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.
Makes 2 cups
AuthorNotes: While the above pesto is fragrant, herbal
and fresh, this one
is gutsy, punchy and robust. It goes well with just about
everything,
including stronger flavors like red meat and pork. When I
use it for
pasta, I have no qualms about showering this one with
copious amounts of
cheese.
Cuisine:
"Italian"
Source:
"The
Traveler's Lunchbox blog"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"2
cups"
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Per Serving (excluding unknown items): 458 Calories; 36g
Fat (64.0%
calories from fat); 9g Protein; 36g Carbohydrate; 9g
Dietary Fiber; 0mg
Cholesterol; 516mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 926531 0 0 0 0 0 0
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