Recipes for the Basics - Green Olive & Basil Pesto

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Recipe from inmamaskitchen.com

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Green Olive & Basil Pesto

1 1/2 cups firmly packed drained pimento-stuffed green olives
1/3 cup pine nuts toasted
2 - 3 garlic cloves, roughly chopped
1 cup packed fresh basil leaves or fresh Italian flat-leaf parsley plus 3 tablespoons basil leaves (if using parsley)
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Method

Rinse the green olives to lose a little of their sharpness. Drain well.

In a food processor, process the olives, nuts, garlic, parsley and basil until finely chopped.

With motor running, add oil in a stream along with cheese; blend well, but do not allow to become a smooth paste. Part of the glory of pesto is its texture. Cover and chill.

Yield: about 1 3/4 cups

Contributor: pat ciesla

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