California Black Olive Pesto

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California Black Olive Pesto

1 cup Lindsay Ripe Pitted olives

1/3 cup chopped fresh basil leaves

1/8 cup pine nuts

1/2 cup olive oil

1/4 cup Parmesan cheese, grated

1/8 teaspoon pepper

 

 

 

Place olives, basil and nuts in a food processor and

pulse until finely chopped. Slowly add olive oil while

still pulsing. Add Parmesan, plus pepper.

 

Serves 4.

Source: Lindsay Olives

Formatted by Chupa Bab in MC: 07.21.07

 

ChupaNote; used 1/2 cup parsley instead of basil, 1/4

cups blanced almonsds instead of pine nuts, 1/4 cup

olive oil instead of 1/2, Reggiano Parmesan cheese,

and 1 teaspoon red pepper flakes.

 

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