1/4 cup pine nuts
3/4 cup green olives, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup flat-leaf parsley leaves, about 3 generous handfuls
juice of 1 lemon
1/2 cup grated Parmesan cheese
1 cup olive oil
salt and pepper
DirectionsPlace pine nuts in a small pan and toast on stove over medium heat.
Cool nuts and add to food processor.
Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped.
Turn processor on and stream in olive oil.
Season the sauce with salt and pepper and place in a small dish.
Fanastic with toasted baguettes.
Original Pesto And Green Olive Spread Recipe Recipe found at Grandmothers Kitchen Recipes.
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