Black Olive Pesto
Kitchenware: chef's knife, pepper mill, food processor
Preparation time: 15 minutes
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.
Makes 1 cup
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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Excerpted from BRIDE AND THE GROOM'S FIRST COOKBOOK by Abigail Kirsch Copyright© 1996. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.