Pinch of red pepper flakes
½ cup extra-virgin 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, olives, capers, cheese, vinegar, pepper flakes,
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.