Subject: Pesto Rosso
From: Unicorn (unicorn@indenial.com)
Date: Sun Sep 10 2000 - 02:45:40 EDT
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F O O D F U N N Y
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Reader John Brown of Sylva, North Carolina writes "Here's a classic
food funny I remember the late Jerry Clower telling. It goes
something like this:
My cousin and I were real poor and lived way out in the country. I
remember when we got to take our first train ride to visit some
relatives for the summer. We settled in for our new adventure all
wide eyed and nervous.
After the train got to moving, someone came around giving out bananas.
We had never seen them before but in the spirit of our new adventure
decided that we should each try one. My cousin eagerly tore into his
and took a bite. At that moment, the train went into a tunnel.
"Jerry," he said "have you tried your banana yet?"
"No," I answered "I haven't got the darn thing open yet."
"Throw it away Jerry! Don't eat it!"
"Why cousin? What's wrong?"
"Jerry, I swear, I took one bite of it and went stone blind!"
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T O D A Y ' S R E C I P E
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The flavor of this sauce is so intense, you'll find that a little goes
a long way. Toss it with hot pasta, add it to salad dressings, or
spread a little on toast.
Pesto Rosso (Red Pesto)
1 cup (250 ml) sun-dried tomatoes
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) oil-cured black olives, pitted
1 Tbs (15 ml) fresh or 1 tsp (5 ml) dried rosemary leaves
2 - 4 cloves garlic, chopped
Hot red pepper flakes, to taste (optional)
Salt and freshly ground pepper, to taste
Combine all ingredients in a food processor and process until almost
smooth but slightly chunky. Will keep refrigerated for up to 1 month.
Makes about 1+1/2 cups (375 ml).
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