Black Olive Pesto
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1⁄2 lb black olives, pitted, drained (preferably Gaettas)
- 2 tablespoons capers, drained
- 1 garlic clove, peeled
- 1 pinch red pepper flakes
- 4 tablespoons extra virgin olive oil
directions
- Add the first 4 ingredients to a food processor; pulse to blend.
- Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
- The pesto can be stored, covered, in the refrigerator for up to 1 week.
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