Try olive pesto and switch things up at your next party
Let’s talk olives. In pesto form.
It seems to me that people either have a love or hate relationship with olives. Me, on the other hand, I was a hater-lover. What’s that? Well, I used to hate olives because I thought they were gross looking — like why would I want a little black round thing on my food? And then my brain came to a realization that I should probably try it before I actually hated it. Yeah, total judging a book by its cover moment. Anyway, so now I’m a lover of olives. Any kind. Whether it be straight out of a can, stuffed, in a martini (oh, especially in a martini), on a pizza, in a pesto…oh hey….you see what I did there?
- 1 cup Lindsay Ripe Black Pitted Olives
- ⅓ cup basil leaves
- 2 tbsp. pine nuts, toasted
- ¼ cup grated Parmesan cheese
- ⅛ tsp. ground pepper
- ⅛ tsp. salt
- ½ cup olive oil