| 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
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