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Prep 10 mins
Cook 0 mins
Also called tapenade.
Make and share this Black Olive Pesto recipe from Food.com.
- 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.