Black Olive Pesto

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READY IN: 10mins
Recipe by ratherbeswimmin

Also called tapenade.

Ingredients Nutrition


  1. Add the first 4 ingredients to a food processor; pulse to blend.
  2. Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
  3. The pesto can be stored, covered, in the refrigerator for up to 1 week.

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