in Italy

olive pesto

updated

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Ingredients for 4 servings:

  • 200 g olives, black, pitted
  • 2 cloves garlic
  • ½ handful of pine nuts
  • 50 g Parmesan
  • olive oil
  • 1 tsp butter
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the garlic and place it in a food processor. Cover with olive oil and process until a thick paste forms. Then add the pine nuts and process again. Finally, add the pitted olives, Parmesan cheese, and a teaspoon of butter. Process again until everything forms a fairly firm paste. Season with salt and pepper, add plenty of olive oil again, and process again until the pesto reaches the desired consistency. It can be mixed with pasta, but also tastes excellent on pizza (use a little extra) or as a filling for homemade ravioli. Tip: It will keep longer in the fridge if you cover the pesto with a layer of olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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