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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Also called tapenade. Ingredients:
1/2 lb black olives, pitted, drained (preferably gaettas) |
2 tablespoons capers, drained |
1 garlic clove, peeled |
1 pinch red pepper flakes |
4 tablespoons extra virgin olive oil |
Directions:
1. Add the first 4 ingredients to a food processor; pulse to blend.
2. Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
3. The pesto can be stored, covered, in the refrigerator for up to 1 week.
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