Olivado & Sweet Basil Pesto Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
7 ounce: Kalamata olives, pitted &, halved
3 ounce: Fresh sweet basil leaves,
1 each: Garlic clove, chopped
1/3 cup: Olive oil,
Directions:
In a food processor or by hand, coarsely chop the olives & the basil.
Combine with the garlic & olive oil until you have a chunky,
relishy-like consistency. Use up quite quickly as the basil will
lose texture rapidly.
VARIATION: Olive & Fresh Rosemary Pesto: In place of the basil, use
1-2 oz rosemary, chopped. Serve as you would any pesto.
Marlena Spieler, "The Flavor of California"
Submitted By MARK SATTERLY On 06-08-95
Source from luhu.jp
Combine with the garlic & olive oil until you have a chunky,
relishy-like consistency. Use up quite quickly as the basil will
lose texture rapidly.
VARIATION: Olive & Fresh Rosemary Pesto: In place of the basil, use
1-2 oz rosemary, chopped. Serve as you would any pesto.
Marlena Spieler, "The Flavor of California"
Submitted By MARK SATTERLY On 06-08-95
Source from luhu.jp