Green Olive Pesto
|Firmly packed drained pimiento stuffed green olives||1 Cup (16 tbs), rinsed well and patted dry|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced and mashed to a paste|
|Finely chopped fresh parsley leaves||1 Cup (16 tbs)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan||2 Tablespoon|
In a food processor puree the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well.
Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto or serve the pesto as a spread with crackers.