BLACK OLIVE PESTO

Posted on by Posted in Souse / Sauces
image_pdfimage_print

black olive

BLACK OLIVE PESTO

1 cup pitted olives
6 anchovy fillets
125ml extra virgin olive oil
1 teaspoon crushed ginger
1 tablespoon lime juice
½ cup freshly grated Parmesan

Method
Blend olives, ginger, extra virgin olive oil and anchovy in a food processor. Add lime juice and Parmesan and season to taste. Serve with bread or mix into hot pasta.

Tapenade Olive Shop Recipe

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You cannot copy content of this page

DISCLAIMER: BY SUBMITTING CONTENT TO THIS WEB SITE, YOU ACKNOWLEDGE AND AGREE THAT THE TERMS AND CONDITIONS STATED IN THIS POLICY APPLY TO YOUR INTERACTIONS WITH ANY WEB SITE COMMUNITY AND THAT GOOD AND VALUABLE CONSIDERATION HAS BEEN PROVIDED TO YOU. IF YOU DO NOT AGREE WITH THESE TERMS AND CONDITIONS, DO NOT SUBMIT CONTENT TO THIS WEB SITE OR OTHERWISE ACCESS ANY COMMUNITY FEATURES ON THIS WEB SITE.