Green Olive and Basil Pesto

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Green Olive and Basil Pesto

 

1 1/2 cups firmly packed drained pimento-stuffed green olives, rinsed,

well-drained

1/3 cup pine nuts (walnuts, pecans, pistachios), toasted

2 cloves garlic, crushed, peeled and chopped

1 tbsp. 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

2 tbsps. ffreshly grated Parmesan Reggiano cheese

 

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. Yields about

1 3/4 cups.