Pesto from Sundried Tomatoes

note: Notes: While the above pesto is fragrant, herbal and fresh, this one is gutsy, punchy and robust. It goes well with just about everything, including stronger flavors like red meat and pork. When I use it for pasta, I have no qualms about showering this one with copious amounts of cheese.

10 whole sundried tomatoes, packed in oil

4 cloves garlic

about 20 oil-cured black olives, pitted

½ cup blanched almonds, lightly toasted and chopped

2 tablespoons (packed) fresh rosemary, coarsely chopped

2 teaspoons sugar

1 small dried hot chili, or ¼ teaspoon cayenne pepper

⅓ cup extra-virgin olive oil

2 teaspoons balsamic vinegar

Directions at travelerslunchbox.com

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