From Saveur.com
This pesto, thickened with almonds, gets its intense red hue from the sun dried tomatoes and Aleppo pepper, which brings sweetness and heat to its flavor. This pesto is at its best served with pasta.
MAKES ABOUT 1 1/2 CUPS
INGREDIENTS
1 cup extra-virgin olive oil
1/2 cup toasted blanched almonds, chopped
2 tbsp. rosemary leaves, minced
2 tsp. balsamic vinegar
2 tsp. sugar
1/2 tsp. Aleppo pepper (see page 118) or paprika
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
INSTRUCTIONS
Process oil, almonds, rosemary, vinegar, sugar, Aleppo, olives, tomatoes, and garlic in a food processor until finely chopped; season with salt and pepper.
