Pesto Rosso Recipe

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

Directions