Pesto Rosso

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Traveler's Lunchbox


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10 x sundried tomatoes, packed in oil

4 cloves garlic

20 x oil-cured black olives, pitted

1/2 cup blanched almonds, lightly toasted and chopped

2 tbsp fresh rosemary, coarsely chopped

2 tsp sugar

1 x small dried hot chili

1/3 cup extra-virgin olive oil

2 tsp balsamic vinegar

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