Pesto with Black Olives

Posted On July 7th, 2012 Author Lia Rinaldo

Black Olive Pesto

1 large bunch of fresh basil (2 cups+)
4 cloves of fresh garlic
1/4 cup pine nuts
1/4 cup romano cheese, finely grated
1/3 cup olive oil
1/2 cup+ pitted kalamata olives, keep adding as much as you want & love, and variety. I am an olive junkie. I love dry cured olives these days.
Pepper & Salt (very little)

1. Place garlic and basil in a food processor. Blend.
2. Add in pine nuts and cheese. Blend.
3. Add olive oil slowly while blending.
4. Add olives and salt and pepper to taste.
5. Cook pasta. Drain. Add desired amount of pesto to taste to the warm pasta right in the pot. Serve.
Variation: So much time has passed since those old basic pesto days, I have to admit it has become more of a wintery comfort food at our house. We tend to eat it when we have leftover chicken of all things. We cook up onions & mushrooms in a cast iron skillet. Throw in chunks of leftover chicken. Coat it in pesto. Add cream until it becomes a goopy, creamy mixture and add that to the pasta. Can't say I have ever served it to anyone beyond Crad and I as it feels like it is a seriously bastardized version of its former self, but we sure love it.

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