Wednesday, March 31, 2010

Olive Lover's Pesto

I found this black and green olive pesto recipe out this month's Taste of Home Magazine and knew we had to try it. My hubby is a huge fan of olives. He literally puts them on everything, so I knew he'd love this recipe.

There's so many different uses for pesto that this, and any other recipe like it, is so versatile. You can easily toss this in with some pasta, or use it as a spread for sandwiches, or as a dip with bread or crackers.

Tonight we stuffed our burgers with the pesto before throwing it on the grill! It was our first grill-out of the season and they were YUMMY.

I caution you to be reserved in any salt or seasonings you might want to use when serving the pesto. The green olives alone can be high in salt/sodium content, so you really don't need much else.


Olive Lover's Pesto

1 cup black olives
1 cup of pimento-stuffed green olives
1/2 cup grated parmesan cheese
2 garlic cloves
2-3 tbsp of olive oil

Combine all ingredients in a food processor and chop them very fine. Use on pasta, on sandwiches, as an appetizer, or to stuff or slather on meat!