Olivado & sweet basil pesto
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Kalamata olives, pitted & halved |
| 3 | ounces | Fresh sweet basil leaves |
| 1 | each | Garlic clove, chopped |
| ⅓ | cup | Olive oil |
Directions
In a food processor or by hand, coarsely chop the olives & the basil.
Combine with the garlic & olive oil until you have a chunky, relishy-like consistency. Use up quite quickly as the basil will lose texture rapidly.
VARIATION: Olive & Fresh Rosemary Pesto: In place of the basil, use 1-2 oz rosemary, chopped. Serve as you would any pesto.
Marlena Spieler, "The Flavor of California" Submitted By MARK SATTERLY On 06-08-95