Green Olive Pesto
Rich and creamy with pine nuts and Italian parsely
- 1 cup green olives such as Castelvecchio, drained
- ⅓ cup pinenuts
- 1 clove garlic, minced and mashed into a paste
- 1 cup Italian flat-leaf parsley, coarsely chopped
- ¼ cup extra virgin olive oil
- 2 tbsp grated parmigiana
To pit the olives (if needed)- Smash the olives with the flat side of a chef's knife and remove and discard the pits.
In a food processor, add the olives, pine nuts, garlic, and parsley. Pulse to blend into a paste. With the food processor on, slowly drizzle in the olive oil and the parmigiana until blended.
Serve over pasta or on bread or crackers. Makes 1½ cups.