Recipe for Green Olive and Basil Pesto

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Yield:

1.75 cup

Ingredients:

Amount	Ingredient
1/2 cup	firmly packed drained pimento-stuffed green olives, rinsed, well-drained
1/3 cup	pine nuts (walnuts, pecans, pistachios), toasted
2 clv	garlic, crushed, peeled and chopped
1 tbl	drained capers (optional)
1 cup	packed fresh basil leaves or fresh Italian flat-leaf parsley PLUS 3
	tablespoons basil leaves (if using parsley)
1/4 cup	extra-virgin olive oil

Instructions:

Instructions: In a food processor, process olives, nuts, garlic, capers (optional), parsley and basil until finely chopped. With motor running, add oil in a stream along with cheese; blend well. Cover and chill.

Makes about 1 3/4
cups

Hint: When using, toss pasta with grape tomatoes. YUMMY!

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