Prep 10 mins
Cook 0 mins
Also called tapenade.
- 226.79 g black olives, pitted, drained (preferably Gaettas)
- 29.58 ml capers, drained
- 1 garlic clove, peeled
- 0.25 ml red pepper flakes
- 59.16 ml 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.