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Green Olive Pesto




Source of Recipe


Internet


List of Ingredients




1 cup green olives
1/4 cup parsley
3-4 cloves garlic
1/4 cup basil, fresh
1/4 cup parmesan cheese, fresh grated
4 T olive oil

In a food processor or blender, add olives, parsley, garlic, basil, and 2 T olive oil. Process until roughly chopped. Add parmesan cheese and remaining olive oil until ingredients are mixed. Do not overmix.

Cook pasta and mix with pesto, roughly 1 T pesto per 2 cups pasta. Top with fresh ground black pepper and fresh grated parmesan cheese. Serve with pan-fried oysters and fresh lemon.

Pesto can be stored in refrigerator, top with 1 T olive oil to prevent pesto from turning dark in color.



Recipe