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Yields 1 cup.
ingredients
1-1/4 cups pitted Kalamata olives
3 Tbs. olive oil
2 Tbs. lightly packed choppped fresh mint
1 shallot, minced
2 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper
how to make
Put the olives, olive oil, mint, shallot, and lemon juice in a food processor. Process, stopping to scrape the sides of the bowl with a rubber spatula after a couple of seconds, until the mixture is smooth. Season the pesto to taste with lemon juice, salt, and pepper.
serving suggestions:
• Spread on toast points and top with slices of smoked salmon.
• Toss with penne, grilled chicken, and grilled pepper strips.
• Serve as a dip with pita chips and chopped fresh parsley.
• Serve with potato salad, as in
Warm Roasted Potato Salad with Black Olive & Mint PestoFrom Fine Cooking 66, pp. 43
August 1, 2004
photo: Scott Phillips
