| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
Large; pitted black olives (9 ounces) |
| 1 |
|
Hot red chile; (2 inches, fresh) |
| 2 |
sm |
Garlic cloves |
| 2 |
sm |
Shallots |
| 2 |
tb |
Minced parsley leaves |
| 3/4 |
ts |
Minced thyme |
| 3/4 |
ts |
Red-wine vinegar |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
|
Lemon |
| 1 |
sm |
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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