Firmly packed drained pimiento stuffed green olives
1 Cup (16 tbs), rinsed well and patted dry
1⁄3 Cup (5.33 tbs)
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
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.