Green Olive Pesto - cooking recipe

Ingredients

1 cup pimento stuffed olive (firmly packed and dried very well)
1/3 cup pine nuts
2 teaspoons fresh garlic (or to taste)
1 cup fresh parsley, finely chopped
1/4 cup olive oil
3 tablespoons grated parmesan cheese
black pepper
salt (optional)

Preparation

In a food processor puree the olives with the pine nuts and garlic.
With machine running slowly add in the olive oil in a stream, then add in the Parmesan just until combined.
Season with pepper and salt if desired.
Cover and refrigerate for a minimum of 4 hours before using as the flavors will intensify.
Store covered in the refrigerator or freeze.
Delicious!