Black Olive Pesto

"Also called tapenade."
 
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Ready In:
10mins
Ingredients:
5
Serves:
1
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ingredients

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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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