Black Olive Pesto - cooking recipe

Ingredients

1/2 lb black olives, pitted, drained (preferably Gaettas)
2 tablespoons capers, drained
1 garlic clove, peeled
1 pinch red pepper flakes
4 tablespoons extra virgin olive oil

Preparation

Add the first 4 ingredients to a food processor; pulse to blend.
Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
The pesto can be stored, covered, in the refrigerator for up to 1 week.