Total Time
15mins
Prep 15 mins
Cook 0 mins

An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987

Ingredients Nutrition

Directions

  1. Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
  2. Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
  3. Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.
Most Helpful

I like this pesto! We substitute the pine nuts with walnuts. I use it on my pasta salad. (I like to add a pinch of crushed chili flakes)

katie in the UP March 31, 2005