Black & Green Olive Pesto

Photo: psfreeman

This simple, flavorful pesto can be stored in an air tight container in the refrigerator for several weeks. From GaleLynn Peterson: Long Beach, California. Recipe published in Taste of Home April/May 2010.

Yield: 20 servings
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Recipe Time

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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

  1. 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.


September 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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