Black Olive Pesto - cooking recipe
Ingredients
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2 garlic cloves, roughly chopped
1 bunch fresh flat leaf parsley
1 bunch fresh basil
1 sprig fresh rosemary
4 sun-blushed tomatoes
5 ounces pitted black olives
4 tablespoons parmesan cheese, freshly grated
5 tablespoons extra virgin olive oil
Preparation
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Place the garlic, and herbs in a food processor and blend until finely chopped.
Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.
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