Black Olive Pesto

quixoposto's Note:

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

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 pt

• 1 tablespoon pine nuts
• 2 ounces olive oil
• 5 tablespoons pecorino cheese , grated
• 1 teaspoon minced garlic
• 4 anchovy fillets
• ¾-1 cup olive oil
• 1 cup black kalamata olive , pitted
• 2 cups parsley (leaves only)

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.

Reviews

[katie in the UP]

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)