Prep 10 mins
Cook 0 mins
Also called tapenade.
- 1⁄2 lb black olives, pitted, drained (preferably Gaettas)
- 2 tablespoons capers, drained
- 1 garlic clove, peeled
- 1 pinch red pepper flakes
- 4 tablespoons extra virgin olive oil
- Add the first 4 ingredients to a food processor; pulse to blend.
- Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
- The pesto can be stored, covered, in the refrigerator for up to 1 week.