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CATEGORY CUISINE TAG YIELD
Sauces 8 Servings

INGREDIENTS

1 Large, pitted black olives
9 ounces
1 Hot red chile, 2 inches
fresh
2 Garlic cloves
2 Shallots
2 T Minced parsley leaves
3/4 t Minced thyme
3/4 t Red-wine vinegar
1/2 c Extra-virgin olive oil
1 Lemon
1 Bunch fresh chives
Salt

INSTRUCTIONS

PREPARATION: Rinse, drain, and pat the olives dry. Put them into the
workbowl of a food processor fitted with the metal blade and process
until chopped. Stem, seed, and mince the chile. Peel and mince the
garlic and shallots and add them to the processor along with the
chile, parsley, thyme, vinegar, and 1/4 teaspoon salt. Pulse in the
oil and adjust seasoning to taste. (Can cover and refrigerate sauce
overnight.)  SERVING: If refrigerated, bring sauce to room tem-
perature. Remove  and cut lemon zest into fine julienne strips (or use
a lemon zester).  Snip chives into 1-inch lengths. Serve 3 to 4
tablespoons of sauce on  each portion. Garnish with lemon and chives.
Formatted for Kitmail 5/98  Posted by JoAnn Pellegrino NOTES  : A
flavorful, inky pesto, made of minced olives and seasoned with  garlic
and shallots, is brightened with snippets of lemon zest and  chives.
Recipe by: The Best of Cook's Magazine  Posted to KitMailbox Digest  by
J Pellegrino <gigimfg@ix.netcom.com>  on May 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 29
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 23.3mg
Sodium: 178mg
Potassium: 24mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g


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