1 jar (10 ounces) sliced green olives with pimientos, drained
1 jar (3-1/2 ounces) capers, drained
3 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan and Romano cheese blend
1 cup olive oil
Directions
Place the onions, garlic and lemon zest in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop.
Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream.
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Average Rating:
annrms
Jun 30, 2010
No comment left
Calles
May 24, 2010
Make this a day ahead if you can it will only get BETTER as the flavors marry and blend. This is a large recipe divide into 1 cup servings and freeze what you don't used or use it all for large group events
Reviews
No comment left
Make this a day ahead if you can it will only get BETTER as the flavors marry and blend. This is a large recipe divide into 1 cup servings and freeze what you don't used or use it all for large group events
No comment left