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Olive Pesto

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Hands-on time 10 mins
Total time 10 mins
Yield Makes about 2 cups
We suggest spooning it over goat cheese or warm brie for an easy party appetizer.

Ingredients

  • 1 (7-oz.) jar pitted kalamata olives, drained
  • 1 (7-oz.) jar pimiento-stuffed Spanish olives, drained
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 3 to 4 garlic cloves
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika

How to Make It

  1. Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.