Saturday, August 6, 2011

Olive Pesto

This is a terrific spread to put on crackers or bread. It also makes for a delicious do-it-yourself pizza topping. I don’t add salt to it because the olives and the cheese are already pretty salty, but if you have a wicked salt tooth then add as you please.


3 cups pitted Kalamata olives
2 cloves of garlic (sliced)
¼ -½ cup olive oil (see how it goes)
1/3 cup walnuts
5 oz. Parmesan cheese
¼ tsp. black pepper


Put all the ingredients into a food processor and whirl until creamy smooth. Be careful with the olive oil, don’t add too much. Start out with about ¼ cup and add more if needed to get the consistency right for spreadability.

This pesto can be frozen in Ziploc bags and tastes surprisingly fresh when defrosted months (and even a year) later.

Eat well, be well, live deliciously!

No comments:

Post a Comment