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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987 Ingredients:
1 tablespoon pine nuts |
2 ounces olive oil |
5 tablespoons pecorino cheese, grated |
1 teaspoon minced garlic |
4 anchovy fillets |
3/4-1 cup olive oil |
1 cup black kalamata olive, pitted |
2 cups parsley (leaves only) |
Directions:
1. Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
2. Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
3. Add olives and parsley, process just until smooth. Strive for a gritty consistency - not too smooth.
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