green olive & basil pesto
 
1-1/2 cup  firmly packed drained pimento-stuffed green olives, rinsed,
  welldrained
1/3 cup  pine nuts (walnuts, pecans, pistachios), toasted
1 or 2   garlic cloves, crushed, peeled and chopped
1 Tbsp  drained capers (optional)
1 cup  packed fresh basil leaves or fresh italian flat-leaf parsley plus 3
Tbsp  basil leaves (if using parsley)
1/4 cup  extra-virgin olive oil
2 Tbsp  freshly grated parmesan reggiano cheese
 
in a food processor, process olives, nuts, garlic, capers (optional), 
parsley and basil until finely chopped. with motor running, add oil in a 
stream along with cheese; blend well. cover and chill. makes about 1 3/4 
cups 
 
hint: when using, toss pasta with grape tomatoes. yummy! 
 
 
 
 
(ID: 78365) Mirror: rec.food.recipes: Fri, Aug 22, 2003


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