Sounds great, but, If there's no okra, don't call it gumbo ; If there's no basil don't call it pesto . . . . call it a bruschetta (maybe) Period - Dan
Black and Green Olive Pesto
This simple, flavorful pesto is perfect for an impromptu gathering. This spread can be stored in an airtight container in the refrigerator for several weeks. From GaleLynn Peterson: Long Beach, CA. Recipe published in Taste of Home April/May 2010.
Yield: 20 servings
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Ingredients
- 1 cup(s) pimiento-stuffed olives
- 1 cup(s) pitted ripe olives
- 1/2 cup(s) grated Parmesan cheese
- 2 garlic cloves, halved
- 2 tablespoon(s) plus 1 teaspoon olive oil
- Assorted crackers
Preparation
- In a food processor, combine the first four ingredients; cover and pulse until finely chopped. While processing, gradually add oil in a steady stream. Serve with crackers. Yield: 2-1/2 cups.
February 2012
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Black and Green Olive Pesto Recipe at a Glance
- COURSE: Dips/Spreads
- CONVENIENCE: No-Cook
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Food Processor
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