Pesto Rosso

Ingredients

• 10 x sundried tomatoes, packed in oil
• 4 cloves garlic
• 20 x oil-cured black olives, pitted
• 1/2 cup blanched almonds, lightly toasted and chopped
• 2 tbsp fresh rosemary, coarsely chopped
• 2 tsp sugar
• 1 x small dried hot chili
• 1/3 cup extra-virgin olive oil
• 2 tsp balsamic vinegar

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