Nicoise Olive Pesto

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Nicoise Olive Pesto Ingredients

3/4 c Pitted Nicoise-style olives	2 lg Cloves garlic; peeled and
1 c Packed fresh basil leaves or	3 tb Olive oil
2 Shallots; peeled or green	3 tb Grated Parmesan or Romano
2 tb Walnuts or pitachios

Instructions for Nicoise Olive Pesto

Heres one -- I dont know the name of where it came from, but heres the URL http://bpe.com/food/recipes/ferrary/index.html Low-Fat, High-Flavor Dining A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas This robust pesto makes a great spread on Italian breads -- focaccia, pizzettes, or toasted crusty loaves.It also uplifts baked fish such as halibut steaks or swordfish. In a food processor fitted with the steel blade, place the olives, basil, shallots, nuts, and garlic. Process until finely minced. Add the oil and cheese and process until mixed in. Transfer to a small bowl, cover, and chill. Makes about 1 1/4 cups. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998

Main Ingredient: HerbsCuisine: Uncategorized