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

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