Black Olive Pesto

An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987

• Ready In: 15 mins
• Yields: 1 pt

Ingredients

• 1  tablespoon pine nuts
• 2  ounces olive oil
• 5  tablespoons  pecorino cheese, grated
• 1  teaspoon  minced garlic
• 4  anchovy fillets
• 3⁄4-1  cup olive oil
• 1  cup  black kalamata olive, pitted
• 2  cups parsley (leaves only)

Directions

1. Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
2. Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
3. Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.