| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | July 1990 | 1 | servings | |
INGREDIENTS
| 1 | c | Firmly packed drained pimiento-stuffed; rinsed well and |
| ; green olives, patted dry | ||
| 1/3 | c | Pine nuts |
| 1 | Garlic clove; minced and mashed | |
| ; to a paste with 1/4 | ||
| ; teaspoon salt | ||
| 1 | c | Finely chopped fresh parsley leaves |
| 1/4 | c | Extra-virgin olive oil |
| 2 | tb | Freshly grated Parmesan |
INSTRUCTIONS
In a food processor puree the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers. Makes about 1 1/2 cups. Gourmet July 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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