Sunday, September 9, 2012

Pesto Rosso

A very fresh and light combination! I ate on baguette slices and as spread for veggie dogs. Delicious!

Pesto Rosso
from the Foodie Physician

1.5 oz. chopped almonds (about 1/3 cup)
1/2 cup sun-dried tomatoes
1 clove garlic, chopped
1/4 tsp. red pepper flakes
6 leaves fresh basil
1 tsp. balsamic vinegar
5 oz. cherry/grape tomatoes
1/4 cup olive oil
2 Tbs. Parmesean, grated

1. Place almonds, sun-dried tomatoes, garlic, red pepper flakes, and basil in food processor. Pulse until finely chopped.
2. Add balsamic vinegar and tomatoes, and pulse until tomatoes are finely chopped. Then add oil in stream until a paste is formed.
3. Scrape down the sides, add Parmesean, and process until just combined.

Serving suggestions: Server on croustini, on sandwiches, or use as pasta sauce.

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