black olives, pitted, drained
( preferably Gaettas)
garlic clove, peeled
red pepper flakes
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.