Pesto Rosso

by Katie of: 

1 8 oz. jar sun-dried tomatoes
1/4 to 1/2 cup olive oil
1/2 cup black olives
1/2 tsp dried rosemary
3 cloves garlic
1 t. chili flakes
Salt & pepper
Fresh Basil – 6-8 leaves or ½ cup
½ c. walnuts
1/2 c. parmesan Cheese


In food processor, add all ingredients and pulsate until you have a rough textured paste. Slowly drizzle olive oil until you have a thick consistency but spreadable. To keep in refrigerator, drizzle a thin coating of olive oil and cover.