Black Olive and Tomato Pesto

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Black Olive and Tomato Pesto

 

1 1/2 cup pitted black olives drained

1/4 cup firmly packed calamata or Greek olives chopped

2 tbsps. olive oil

1/3 cup tomato paste

1 tsp. dried oregano

4 medium garlic cloves minced

a few grinds of pepper

2/3 cup finely grated Parmesan cheese

1 1/2 lbs. dried pasta, vermicelli or linguine

 

Put several quarts of water on to boil for the pasta. Drain the olives and

puree them with the oil, tomato paste, oregano, garlic, pepper, and 1/3 cup of

the Parmesan in a food processor or blender to a thick, homogeneous paste

consistency. Cook the pasta until al dente and drain well. Toss in a warm bowl

with the pesto. Serve immediately, passing aditional Parmesan.

This recipe serves 8.

Comments: This tantalizing pesto is a quickie to prepare. The calamata or Greek

olives add special pizzazz. A tart salad or a platter of crisp, raw bell pepper

strips and garlic bread would be most welcome on the side.

 

 

 

 

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