Black Olive Pesto
From 365 Great Barbeque & Grilling Recipes. Used with North Beach Chicken Breasts
{(rater>id=100|name=Black Olive Pesto|type=rate|headline=off)}
Preheat: ° | Yield: 1¼ Cups | |
Prep: 0:20 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 1 cup Calamata or other oil-cured Black Olives, pitted
- 1 Tbsp Capers, drained
- 2 Garlic Cloves, crushed
- 1 Tbsp grated Parmesan Cheese
- 1/2 cup Parsley leaves
- 1 1/2 tsp chopped fresh Thyme, or 1/2 tsp dried
- 1/2 cup Extra-Virgin Olive Oil
- Dash Cayenne
- Dash freshly ground Pepper
- 1 Tbsp fresh Lemon Juice
Directions
- In a food processor or blender, combine olives, capers, garlic, cheese, parsley, & thyme. Pulse until ingredients are chopped.
- Add olive oil and blend to a coarse paste.
- Season with cayenne, pepper, and lemon juice.
Notes
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