Red pesto with tomato, black olives and chilli. For pasta and bruschetta.
The base is made of tomato pulp and sun-dried tomatoes, with black olives, chilli, garlic and basil, bound with sunflower oil. A Sicilian recipe.
The flavour is robust, with moderate heat. Stir it into pasta with a little cooking water, or spread it on toasted bread. It also lifts a simple tomato sauce.
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