Title: Black-olive pesto
 Categories: Sauces
      Yield: 8 Servings
 
      1 cn Large; pitted black olives
           -(9 ounces)
      1    Hot red chile; (2 inches,
           -fresh)
      2 sm Garlic cloves
      2 sm Shallots
      2 tb Minced parsley leaves
    3/4 ts Minced thyme
    3/4 ts Red-wine vinegar
    1/2 c  Extra-virgin olive oil
      1    Lemon
      1 sm Bunch fresh chives
           Salt
 
  PREPARATION: Rinse, drain, and pat the olives dry. Put them into the
  workbowl of a food processor fitted with the metal blade and process
  until chopped. Stem, seed, and mince the chile. Peel and mince the
  garlic and shallots and add them to the processor along with the
  chile, parsley, thyme, vinegar, and 1/4 teaspoon salt. Pulse in the
  oil and adjust seasoning to taste. (Can cover and refrigerate sauce
  overnight.)
  
  SERVING: If refrigerated, bring sauce to room tem- perature. Remove
  and cut lemon zest into fine julienne strips (or use a lemon zester).
  Snip chives into 1-inch lengths. Serve 3 to 4 tablespoons of sauce on
  each portion. Garnish with lemon and chives.
  
  Formatted for Kitmail 5/98
  
  Posted by JoAnn Pellegrino NOTES
  : A flavorful, inky pesto, made of minced olives and seasoned with
  garlic and shallots, is brightened with snippets of lemon zest and
  chives. Recipe