This simple, flavorful pesto is perfect for an impromptu gathering. "I like that I can store it in an air tight container in the fridge for several weeks." GaleLynn Peterson, Long Beach, CA
- 1 cup pimiento-stuffed olives
- 1 cup pitted ripe olives
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, halved
- 2 tablespoons plus 1 teaspoon olive oil
- Assorted crackers
- In a food processor, combine the first four ingredients; cover and pulse until finely chopped. While processing, gradually add oil in a steady stream. Serve with crackers. Yield: 2-1/2 cups.
Originally published as Black & Green Olive Pesto in Taste of Home April/May 2010, p46
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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