Almond-Cherry Pesto



1/2 cup water
1/2 cup red wine vinegar (sour)
1/2 cup dried cherries (sweet)
1 teaspoon oregano
1 cup toasted almonds (fat)
1 clove garlic
1/4 cup grated pecorino or parmesan cheese (umami, salt)
1/2 cup extra virgin olive oil (fat)


While the steaks are cooking, combine the water and vinegar in a small saucepot and bring to a boil. As soon as the liquid reaches a boil, add the cherries and oregano. Reduce the heat to simmer and cook until only 1-2 tablespoons of liquid remain. Remove the pot from heat and set aside to cool.

While the cherries cool, combine the almonds, garlic and pecorino in a food processor and blend until they form a paste.

Add the cherries and any juices that remain in the pot, and the olive oil. Blend again to form a thick sauce. Add more olive oil if needed. Season to taste with salt and pepper. Keep refrigerated up to 10 days.