Black-olive pesto

Yield: 8 Servings

Measure Ingredient
1 can Large; pitted black olives (9 ounces)
1 \N Hot red chile; (2 inches, fresh)
2 smalls Garlic cloves
2 smalls Shallots
2 tablespoons Minced parsley leaves
¾ teaspoon Minced thyme
¾ teaspoon Red-wine vinegar
½ cup Extra-virgin olive oil
1 \N Lemon
1 small Bunch fresh chives
\N \N Salt

PREPARATION: Rinse, drain, and pat the olives dry. Put them into the workbowl of a food processor fitted with the metal blade and process until chopped. Stem, seed, and mince the chile. Peel and mince the garlic and shallots and add them to the processor along with the chile, parsley, thyme, vinegar, and ¼ teaspoon salt. Pulse in the oil and adjust seasoning to taste. (Can cover and refrigerate sauce overnight.) SERVING: If refrigerated, bring sauce to room tem- perature. Remove and cut lemon zest into fine julienne strips (or use a lemon zester). Snip chives into 1-inch lengths. Serve 3 to 4 tablespoons of sauce on each portion.

Garnish with lemon and chives.

Formatted for Kitmail 5/98

Posted by JoAnn Pellegrino NOTES : A flavorful, inky pesto, made of minced olives and seasoned with garlic and shallots, is brightened with snippets of lemon zest and chives.

Recipe by: The Best of Cook's Magazine Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 23, 1998

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