Monday, February 9, 2015

Olive Pesto

aka tapenade or olive spread. All ingredients and ratios to taste. I used the new immersion blender to make a batch.
  • 1 c pitted kalamata olives
  • 1 T olive oil
  • 2 cloves garlic
  • freshly grated parmesan
  1. Combine all ingredients and pulse with (immersion) blender until smooth. 
  2. Serve on crackers with tomato and sliced avocado, or on spaghetti, or on toast.


  • basil leaves - fresh or dried
  • pepper
  • toasted pine nuts/cashews


5/8/15 Made with 2 t minced garlic, grated parmesan, and cashews. Used in empanadas.

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