2 ounces Parmigiano-Reggiano, grated (about 1 cup)
3 anchovy fillets
2 teaspoons balsamic vinegar
1 pickled peperoncini, stemmed
½ cup olive oil
Kosher salt and freshly ground black pepper
Blanch and chill the basil and garlic as directed in step 1
of Classic Genovese Pesto (here); drain, and squeeze out
the excess liquid as in step 2.
- Transfer to the bowl of a food processor, add the
tomatoes, almonds, cheese, anchovies, vinegar,
peperoncini, and oil and process until a paste is formed,
about 30 seconds, scraping down the sides as necessary.
Season to taste with salt and pepper. Serve or store as in
step 4.
SUN-DRIED TOMATO AND OLIVE PESTO WITH
CAPERS
MAKES ABOUT 1½ CUPS, SERVING 4
2 ounces (about 3 loosely packed cups) fresh parsley
leaves
1 medium clove garlic
3 ounces (about ½ cup) sun-dried tomatoes packed in oil
4 ounces (about 1 cup) pitted kalamata olives
2 tablespoons capers, rinsed and drained
2 ounces Pecorino Romano, grated (about 1 cup)
1 tablespoon red wine vinegar