A different way to use up canned olives!
Servings 4 -6
- 1 cup black pitted olives
- 1/3 cup basil leaves
- 2 tbsp pine nuts, toasted
- 1/4 cup grated Parmesan cheese
- 1/8 tsp ground pepper
- 1/8 tsp salt
- 1/2 cup olive oil
In a small skillet, toast your pine nuts over medium heat until they're brown on each side, about 5 minutes. Watch them carefully so they don't burn.
In a food processor, add your olives, basil, pine nuts, cheese, pepper and salt. Slowly add the olive oil through the feed tube while pulsing.
Serve with crostini or pita chips or with pasta or rice.