This rich black olive pesto is perfect on bruschetta or tossed in fresh spaghetti.
Level of difficulty: Easy
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients:
2 garlic cloves, roughly chopped
large bunch parsley
large bunch Basil
1 sprig Rosemary
4 sun-blushed tomatoes
150g pitted black olives
4 tbsp freshly grated Parmesan cheese
5 tbsp extra virgin olive oil
Method:
1. Place the garlic, and herbs in a food processor and blend until finely chopped.
2. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
3. Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
4. Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 4
Ingredients:
2 garlic cloves, roughly chopped
large bunch parsley
large bunch Basil
1 sprig Rosemary
4 sun-blushed tomatoes
150g pitted black olives
4 tbsp freshly grated Parmesan cheese
5 tbsp extra virgin olive oil
Method:
1. Place the garlic, and herbs in a food processor and blend until finely chopped.
2. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
3. Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
4. Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.
Quote of the day:
"Cooking is an art, but you eat it too.”
~Marcella Hazan
1 comment:
well, the only thing missing is that there's no anchovies.. so it's close enough to a tapenade ;)
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