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      RECIPE TITLE "Black Olive Pesto" Author: EthnicGrocer

    yields1 cup time15 mins difficultyvery easy

    Do-Ahead: Make the pesto up to 2 days in advance. Be sure to cover the spread tightly and refrigerate


    • 3 cloves garlic, peeled
    • 2 anchovy fillets
    • 1 teaspoon pine nuts
    • 1/3 cup pitted black olives
    • 1/3 cup pitted nicoise olives
    • 1 1/2 teaspoons virgin olive oil
    • 1 1/2 teaspoons fresh lemon juice
    • 1/4 teaspoon freshly ground pepper


    1. Put the garlic, anchovies, pine nuts and olives in the bowl of the food processor fitted with the cutting knife. Process until smooth.
    2. Using the pulse button, slowly add the olive oil and lemon juice. Season with pepper.

    Service: Put the Black Olive Pesto in a small bowl and serve as a spread with Bruscetta Crisps (page 16).

    Cook's Tips:
    - Try the pesto on grilled French bread
    - It also makes a wonderful dressing for grilled steak, seafood or vegetables

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