Last updated 6/12/2012 1:09:07 AM. Recipe ID 35930. Report a problem with this recipe.
Title: Black-olive pesto
Yield: 8 Servings
1 cn Large; pitted black olives
1 Hot red chile; (2 inches,
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 sm Bunch fresh chives
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
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
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